• 8servings

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Nutrition Info . . .

VitaminsA, C
MineralsNatrium, Sulfur, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. Salt

  2. Lemon juice

  3. 8 Boneless chick breasts

  4. 1 tablespoon Coriander; whole

  5. 1 tablespoon Cumin; whole

  6. 4 ounces Ginger; grated

  7. 1 tablespoon Garlic; crushed

  8. 1 teaspoon Cayenne pepper

  9. 1 quart Unflavored yogurt

  10. 2 smalls Bunches radishes; julienned

  11. 16 Scallions; washed, trimmed, and cut in half into 3-inch lengths

  12. 4 Limes; quartered

Instructions Jump to Ingredients ↑

  1. 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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