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 |
CASHEW GINGER SAUCE
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