Ingredients Jump to Instructions ↓

  1. Salt Lemon juice 8 Boneless chick breasts

  2. 1 tb Coriander; whole

  3. 1 tb Cumin; whole

  4. 4 oz Ginger; grated

  5. 1 tb Garlic; crushed

  6. 1 ts Cayenne pepper

  7. 1 qt Unflavored yogurt

  8. 2 sm Bunches radishes; julienned

  9. 16 Scallions; washed, trimmed,

  10. and cut in half into -3-

  11. 30 minutes. In a preheated

  12. 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

  13. 5 inches from heat source, about 8 minutes. Turn and broil other side until tender,

  14. 6 to 8 additional minutes. Cover the serving plate with a thick layer of julienned radishes, place

  15. 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

  16. 1983. Shared and MM by Judi M. Phelps.


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