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| karenbarnaby.com / Chicken Breasts with Far Eastern Spices | |||
Serve this with a cucumber, tomato and onion salad
sprinkled with fresh mint or cilantro, and extra yogurt on the side. The
chicken may be grilled or pan-roasted if you prefer.
Serves 4-6
6
6-oz. (170-g) boneless, skinless chicken breast halves
6
freshly squeezed lemon juice
½ tsp.
salt
2.5 ml
4 tsp.
ground coriander
20 ml
2 tsp.
ground cumin
10 ml
1 tsp.
tumeric
5 ml
1 tsp.
bright red paprika
5 ml
½ tsp.
ground ginger
1.2 ml
Combine the chicken breasts, lemon juice and salt in
a bowl and mix well. Let stand for 30 minutes. Mix the yogurt, coriander,
cumin, turmeric, paprika, ginger, cayenne pepper, garlic, green onion
and oil together. Pour over the chicken and stir well to coat. Cover and
refrigerate 2 hours or up to overnight.
Preheat the broiler to high. Place the chicken on a baking pan and broil
4 inches (10-cm) away from the heat for 4-6 minutes, until lightly browned.
Turn the chicken over and broil for 2-3 minutes, until the chicken is
cooked through.
From Screamingly Good Food, © 1997 Karen Barnaby, Whitecap Books