Breast Of Chicken With Scallions Fresh Li
Ingredients| 1 salt 1 lemon juice 8 boneless chick breasts 1 tbsp coriander, whole 1 tbsp cumin, whole 4 oz ginger, grated 1 tbsp garlic, crushed 1 tsp cayenne pepper 1 qt unflavored yogurt 2 small bunches radishes, julienned 16 scallions, washed, trimmed, and cut 4 limes, quartered |
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Sprinkle a small amount of salt and lemon juice over chicken and
allow to stand at room temperature for 30 minutes.
In a preheated 350 degree oven, toast coriander and cumin on a baking
sheet for 5 minutes. Allow spices to cool and crush in a blender or
with the bottom of a heavy pot. Combine coriander and cumin with
ginger, garlic, cayenne, and yogurt to make a marinade.
Dip chicken breasts into yogurt mixture and marinate, refrigerated
for 24 hours. Turn occasionally.
Broil marinade-coated chicken 5 inches from heat source, about 8
minutes. Turn and broil other side until tender, 6 to 8 additional
minutes.
Cover the serving plate with a thick layer of julienned radishes,
place 2 pieces of chicken on top, and garnish each plate with four
pieces of scallion and two pieces of lime.
Source: Cook s Magazine, March/April 1983. Shared and MM by Judi M.
Phelps.
Servings:
8
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