Yield: 1 Servings
Measure | Ingredient |
---|---|
1 small | Onion, chopped |
3 \N | Garlic cloves, chopped |
1 slice | (1-inch) gingerroot, peeled and chopped |
2 tablespoons | Fresh lemon juice |
1 tablespoon | Water |
½ cup | Plain yogurt |
2 teaspoons | Ground coriander |
1 teaspoon | Ground cumin |
1 teaspoon | Salt |
½ teaspoon | Ground tumeric |
¼ teaspoon | Cayenne |
⅛ teaspoon | Ground mace, cloves, cinnamon, and nutmeg |
3 \N | Whole boneless, skinless chicken breasts (about 2 1/4 pounds), halved |
1½ tablespoon | White wine vinegar |
⅓ cup | Olive oil |
10 cups | Packed mesclum (mixed baby greens, about 1/2 pound) |
FOR MARINADE
For marinade: In a blender or small food processor grind onion with garlic, gingerroot, lemon juice, and water to form a paste. In a bowl stir together onion paste and remaining marinade ingredients.
With a sharp paring knife make three ½-inch deep diagonal cuts in each chicken breast half, being careful not to cut all the way through. Rub chicken with marinade, rubbing it into cuts. In a large resealable plastic bag marinate chicken, chilled, over night.
Preheat grill. Grill chicken on an oiled rack 5 to 6 inches over glowing coals until cooked through, about 7 minutes on a side, and transfer to a platter. Let chicken stand while preparing salad.
In a large bowl whisk together vinegar and salt and pepper to taste and add oil in a stream, whisking until emulsified. Add mesclum and toss lightly.
Slice chicken ¼-inch thick and serve over salad.
Yield: 6 servings
Recipe by: Cooking Live Show #CL8877 Posted to MC-Recipe Digest V1 #609 by "Angele and Jon Freeman" <jfreeman@...> on May 12, 1997