Breast of chicken with scallions and fresh limes

8 servings

Ingredients

Quantity Ingredient
Salt
Lemon juice
8 Boneless chick breasts
1 tablespoon Coriander; whole
1 tablespoon Cumin; whole
4 ounces Ginger; grated
1 tablespoon Garlic; crushed
1 teaspoon Cayenne pepper
1 quart Unflavored yogurt
2 smalls Bunches radishes; julienned
16 Scallions; washed, trimmed, and cut in half into 3-inch lengths
4 Limes; quartered

Directions

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.

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