Ingredients Jump to Instructions ↓

  1. Recipe Ingredients Autoconvert units to: Metric US For Marinade 1 Onion - chopped (small) 3 Garlic cloves - chopped A 1-inch piece gingerroot - peeled and chopped 2 tablespoons 30ml Fresh lemon juice 1 tablespoon 15ml Water 1/2 cup 118ml Plain yogurt 2 teaspoons 10ml Ground coriander 1 teaspoon 5ml Ground cumin 1 teaspoon 5ml Salt 1/2 teaspoon 2 1/2ml Ground turmeric 1/4 teaspoon 1 1/3ml Cayenne 1/8 teaspoon 0.6ml Ground mace - cloves, cinnamon, and nutmeg 3 Boneless - skinless chicken breasts (about 2 1/4 pounds), halved 1 1/2 tablespoons 22ml White wine vinegar 1/3 cup 78ml Olive oil 10 cups 1100g / 38oz Packed mesclum - (mixed baby greens, about 1/2 pound)

Instructions Jump to Ingredients ↑

  1. Recipe Instructions For marinade: In a blender or small food processor grind onion with garlic, gingerroot, lemon juice, and water to form a paste. In a bowl stir together onion paste and remaining marinade ingredients. With a sharp paring knife make three 1/2-inch deep diagonal cuts in each chicken breast half, being careful not to cut all the way through. Rub chicken with marinade, rubbing it into cuts. In a large resealable plastic bag marinate chicken, chilled, over night. Preheat grill. Grill chicken on an oiled rack 5 to 6 inches over glowing coals until cooked through, about 7 minutes on a side, and transfer to a platter. Let chicken stand while preparing salad. In a large bowl whisk together vinegar and salt and pepper to taste and add oil in a stream, whisking until emulsified. Add mesclum and toss lightly. Slice chicken 1/4-inch thick and serve over salad.


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