Recipe - Tabaka (Cinnamon-Orange Marinade)

3 Oranges
1 Lemon
2 Limes
2 Cloves garlic (2 t.)
1 Inch piece fresh ginger
1 md Onion
2 Cinnamon sticks
3 tablespoon Paprika
1 teaspoon Granulated sugar
One half teaspoon Salt or to taste
One half teaspoon Cracked black pepper
One fourth teaspoon Freshly grated nutmeg
One fourth cup Dry white wine
3 tablespoon Vegetable oil

Source: FOODday, July 9, '91 From: Valerie Whittle

This cinnamonorange marinade, characteristic of Balkan cooking, is a
specialty of Georgia in southcentral Russia. The tabaka marinade is
usually used with chicken and game hen, but it also goes nicely with
swordfish.

Remove zest of 1 orange and the lemon. (This is best done using a
vegetable peeler. Be sure to take only the zest, not bitter white pith
beneath it.) Juice oranges, lemon and limes. Combine juice and zest in
bowl. Peel and mince garlic and ginger root. Finely chop onion. Add garlic,
ginger and onion to citrus juices along with cinnamon, paprika, sugar,
salt, black pepper, nutmeg, wine and oil. Whisk to mix. Makes enough
marinade for 1 One half pounds chicken, game hens and swordfish.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini