Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/4 ts Cumin seeds 1/2 ts Crushed red pepper
1/4 c Plus 2 tb olive oil 1/4 ts Ground ginger
1 tb Garlic, finely chopped 8 lg Chicken breast halves
1/4 c Red wine vinegar -skinned and boned
2 tb Red currant jelly -pounded evenly
1 tb Lemon juice Salt and pepper to taste
1 ts Dijon mustard 1/4 c Cilantro, finely chopped
1 ts Soy sauce

1. In a small dry skillet, toast the cumin seeds over moderate heat,
stirring occasionally, until fragrant, 2-3 minutes. Using a mortar and
pestle or a spice grinder, grind to a powder. Empty into a large bowl.

2. Heat 2 tbs of the olive oil in the skillet. Add the garlic and
cook over moderate heat, stirring, until golden, about 3 minutes. Add
to the cumin, then whisk in the vinegar, jelly, lemon juice, mustard,
soy sauce, crushed red pepper and ginger. Whisk in the remaining cup
olive oil. Add the chicken breast halves, turning to coat. Cover and
refrigerate for 1-2 hours.

3. Light a gas grill or preheat a cast-iron grill pan until hot.
Remove the chicken from the marinade and season on both sides with
salt and pepper. Cook the chicken, skinned side down, until nicely
seared with grill marks, rotating the pieces once or twice, about 4
minutes. Flip and cook the other side, rotating, until charred all
over and cooked through, about 4 minutes longer. Transfer to a
platter and sprinkle the cilantro on top. Serve warm or at room
temperature.

Food and Wine August 1995
Submitted By DIANE LAZARUS On 08-18-95

Browse by categories