Ingredients Jump to Instructions ↓

  1. 1 Garlic clove - mashed to paste with

  2. 1/4 teaspoon 1 1/3ml Salt

  3. 1 tablespoon 15ml Red-wine vinegar

  4. 2 tablespoons 30ml Olive oil - plus additional

  5. For brushing the chicken

  6. 2 tablespoons 30ml Water

  7. 1/4 teaspoon 1 1/3ml Ground cumin - or to taste

  8. Tabasco sauce - to taste

  9. 1 Homemade-type white bread - torn into pieces

  10. 2 Plum tomatoes - seeded, chopped fine

  11. Salt - to taste

  12. Freshly-ground black pepper - to taste

  13. 1/2 cup 73g / 2.6oz Finely-chopped seeded, peeled cucumber

  14. 1/3 cup 48g / 1.7oz Finely-chopped green bell pepper

  15. 1/4 cup 15g / 1/2oz Finely-chopped red onion

  16. 2 tablespoons 30ml Finely-chopped fresh coriander - or to taste

  17. (or parsley leaves)

  18. 1 lb 454g / 16oz Boneless chicken breast with skin - halved

Instructions Jump to Ingredients ↑

  1. In a blender blend together the garlic paste, the vinegar, 2 tablespoons of the oil, the water, the cumin, the Tabasco, the bread, half the tomatoes and salt and pepper to taste until the mixture is smooth. Transfer the mixture to a bowl, and stir in the remaining tomatoes, the cucumber, the bell pepper, the onion, and the coriander or parsley.

  2. Brush the chicken with the additional oil, season it with salt and pepper, and grill it on a rack set 5 to 6 inches over glowing coals, or in a hot well-seasoned ridged grill pan, covered, over moderately-high heat, for 5 minutes on each side, or until it is cooked through. Cut the chicken on the diagonal into 1/4-inch-thick slices and serve it with the salsa.

  3. This recipe yields 2 servings.


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