Cashew ginger chicken

Yield: 4 Servings

Measure Ingredient
4 \N Chicken breast, skinned/bone
3 ounces Wine vinegar
8 ounces Olive oil
3 \N Garlic clove; minced
2 teaspoons Coriander, ground
1 teaspoon Cumin, ground
½ teaspoon Salt
½ teaspoon Pepper, black
8 ounces Cashew butter
2 ounces Ginger, fresh; grated
4 ounces Honey
5 ounces Lemon juice
2 ounces Soy sauce
2 ounces ;Water
1 pinch Cayenne; (opt)
\N \N -- Yankee Magazine
\N \N per Theresa Merkling Submitted


Marinate skinless chicken breasts overnight in all other ingredients combined. Grill chicken over medium to high charcoal fire until just firm in the center.

Sauce: Heat all ingredients together till warm.

By SAM WARING <WARING@...> On 02 JUL 95 095759 ~0600

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