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Recipe by:
Jayni Carey from Jaynis Kitchen
Courtesy of Sustainable Table ® Description:
Serves 4 to 6. Ingredients:
4 skinless, boneless chicken breasts halves (12 ounces)
Marinade:
1 cup plain yogurt
2 garlic cloves, minced
1 teaspoon curry powder
1 teaspoon ground ginger
1 teaspoon chili powder
1 teaspoon salt
¼ teaspoon cayenne pepper
Lemon Cilantro Dressing:
3 tablespoons lemon juice
2 tablespoons chopped cilantro
3 cloves garlic, minced
1 teaspoon salt
1 cup olive oil
1 small head leaf lettuce, torn into pieces
1 large tomato, chopped
2 green onions, chopped
2 or 3 cups cooked basmati or other rice
Fresh cilantro Directions:
Rinse the chicken in cold water; pat dry with paper towels. Cut the chicken into 1-inch pieces and place the pieces in a large bowl.
Marinade: In a small bowl, combine the yogurt, garlic, curry powder, ginger, chili powder, salt and cayenne pepper. Pour over the chicken, and turn the chicken pieces to coat. Cover and marinate in the refrigerator for 4 to 24 hours.
When ready to grill, remove the chicken from the marinade; discard marinade.
Lemon Cilantro Dressing: In a small bowl, combine the lemon juice, cilantro, garlic, and salt. Whisk in the olive oil.
Thread the chicken pieces onto skewers. Grill directly over medium-hot charcoals, or over medium-high heat on a gas grill for 8 to 12 minutes, or until chicken is tender and no pink remains, turning occasionally. Remove the chicken from skewers.
Meanwhile, in a large bowl, combine the lettuce, tomato, and green onions. Toss with half of the Lemon Cilantro Dressing.
Serve the chicken over the hot cooked rice with the salad. Spoon the remaining dressing over the chicken and rice. Garnish with fresh cilantro. Tips:
Option: the skewered chicken may be placed on a baking sheet under the oven broiler. Cook for 8 to 12 minutes, stirring occasionally. To Learn More:
http://www.freestatestudios.com/jayniskitchen Recipe Number 234 added on 2008-06-06
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