Breast of Chicken with Scallions & Fresh Limes
Yield
8 servingsPrep
24 hrsCook
16 minReady
25 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | x |
salt
|
*
|
| 1 | x |
lemon juice
|
*
|
| 8 | each |
chicken breasts
boneless |
|
| 1 | tablespoon |
coriander
whole |
|
| 1 | tablespoon |
cumin
whole |
|
| 4 | ounces |
ginger
grated |
|
| 1 | tablespoon |
garlic
crushed |
|
| 1 | teaspoon |
cayenne pepper
|
|
| 1 | quart |
yogurt
unflavored |
*
|
| 2 | small |
radishes
bunches, julienned |
|
| 16 | each |
scallions, spring or green onions
washed, trimmed, cut in half into 3 inch lengths |
|
| 4 | each |
limes
quartered |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | x |
salt
|
*
|
| 1 | x |
lemon juice
|
*
|
| 8 | each |
chicken breasts
boneless |
|
| 15 | ml |
coriander
whole |
|
| 15 | ml |
cumin
whole |
|
| 115.6 | ml/g |
ginger
grated |
|
| 15 | ml |
garlic
crushed |
|
| 5 | ml |
cayenne pepper
|
|
| 0.9 | l |
yogurt
unflavored |
*
|
| 2 | small |
radishes
bunches, julienned |
|
| 16 | each |
scallions, spring or green onions
washed, trimmed, cut in half into 3 inch lengths |
|
| 4 | each |
limes
quartered |
|
Directions
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℉ (180℃) F 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 julienned radishes, place 2 pieces of chicken on top, and garnish each plate with four pieces of scallion and two pieces of lime.
