Recipe - Breast Of Chicken With Scallions And Fresh Limes

Salt
Lemon juice
8 Boneless chick breasts
1 tablespoon Coriander; whole
1 tablespoon Cumin; whole
4 ounce Ginger; grated
1 tablespoon Garlic; crushed
1 teaspoon Cayenne pepper
1 qt Unflavored yogurt
2 small Bunches radishes; julienned
16 Scallions; washed, trimmed,
and cut in half into
3inch lengths
4 Limes; quartered

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 marinadecoated 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.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdjaxxx.zip