Yield: 4 Servings
|2 teaspoons||Coarse sea salt|
|2 tablespoons||Black peppercorns; coarsely crushed|
|1||Handful fresh coriander leaves; finely chopped|
|3 tablespoons||Lemon juice|
|1||Chicken; cut in to eight pieces|
|1 tablespoon||Groundnut oil|
|4||Tomatoes; halved , seeded and cut into slivers|
|½||Red onion; slivered|
|½||Lemon; juice of|
|1 pinch||Hot chilli powder to taste|
|Coriander sprigs to garnish|
|Lemon wedges to serve|
From: Anja Wolle <A.C.Wolle@...> Date: Thu, 4 Jul 1996 22:31:16 +0100 Crush garlic and sea salt to a puree using a pestle and mortar. Add peppercorns, coriander and lemon juice. Slash each chicken joint three times, Rub in oil then spread the garlic mixture over the surface. Cover and let marinate for 4 hours. Make relish: Mix tomato, onion, lemon juice and chill powder, chill. Barbecue the chicken for about 25 minutes, turning, until cooked through. Garnish with coriander and serve with lemon wedges to squeeze over and tomato and red onion relish.
Source: PRIMA July 1996 Typed in by Anja Wolle EAT-L Digest 3 July 96
From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive, .