Breast Of Chicken With Scallions & Fresh Lipoultry 1 salt 1 lemon juice 8 boneless chick breasts 1 tablespoon coriander; whole 1 tablespoon cumin; whole 4 oz ginger; grated 1 tablespoon garlic; crushed 1 teaspoon cayenne pepper 1 quart unflavored yogurt 2 small bunches radishes; julienned 16 scallions; washed, trimmed, and cut 4 limes; quartered 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. |
