Breast Of Chicken With

1 tb Coriander; whole

1 tb Cumin; whole

4 oz Ginger; grated

1 tb Garlic; crushed

1 ts Cayenne pepper

1 qt Unflavored yogurt

2 sm Bunches radishes; julienned

16 Scallions; washed, trimmed,

and cut in half into -3-

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.