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Ingredients
3 cups plain yogurt
1 piece (5 inches) peeled fresh ginger, grated (about 1/4 cup) 1/2 teaspoon ground cumin 1/2 teaspoon cayenne pepper Coarse salt 4 boneless skinless chicken breast halves (about 8 ounces each), tenderloin removed 1 small red onion, thinly sliced 1 cucumber, peeled, seeded, and chopped 1/4 cup fresh cilantro leaves Juice of 1 lime Instructions
1. Stir together the yogurt, ginger, cumin, 1/4 teaspoon cayenne, and 1/2 teaspoon salt in a 9-by-13-inch baking dish.
2. Starting on one long side, cut each chicken breast almost in half horizontally, stopping about 1/2 inch before reaching the opposite side. Open each breast like a book. 3. Add chicken to marinade and turn to coat. Cover with plastic wrap. Refrigerate at least 1 hour or up to 8 hours. 4. Preheat broiler. In a small bowl, toss together red onion, cucumber, cilantro, lime juice, remaining 1/4 teaspoon cayenne, and pinch of salt. 5. Transfer chicken to a broiler pan. Discard marinade. Broil chicken, rotating pan once, until cooked through, about 10 minutes. Top with cucumber mixture. 6. 7. Serves: 4 Notes
From Martha Stewart Living Cookbook, "The New Classics."
Carol Frilegh |
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