Breast Of Chicken With Scallions And Fresh Limes

Recipe Ingredients

		Salt
		Lemon juice
8		Boneless chick breasts
1 tablespoon	15ml	Coriander - whole
1 tablespoon	15ml	Cumin - whole
4 oz	113g	Ginger - grated
1 tablespoon	15ml	Garlic - crushed
1 teaspoon	5ml	Cayenne pepper
1		Unflavored yogurt
2		Radishes - julienne
16		Scallions; washed - trimmed, and cut in half into
		Lengths
4		Limes - quartered

Recipe Instructions

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 julienne 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

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