FOR THE MARINADE:
5 tbsp olive oil
3 1/2 tbsps red wine vinegar
1 onion,chopped
4 garlic cloves,chopped
1 in piece of fresh ginger,chopped
2 tbsp ground cumin
2 tsp ground coriander
seeds from cardamom pods
1 tsp ground cinnamon
8 cloves
20 black peppercorns
1 tsp cayenne pepper
2 tsp salt
1 tbsp tomato puree
3 lb skinned and boned chicken breasts
1. Put all the ingredients for the marinade in a food processor or blender and process to a smooth paste.
2. Cut the chicken breasts into strips 2 in long and 1 in wide. Put the chicken pieces in a bowl, add the marinade and stir to mix. Cover and chill for 4-5 hours.
3. Preheat the grill and line the grill pan with foil. Arrange about half the chicken on the foil in a single layer, leaving behind any marinade that does not cling to the meat. Grill the chicken for about 10 minutes or until there are light-brown spots on the surface. Turn over the chicken pieces and grill for another 10 minutes, until lightly speckled. Transfer to a warm plate and cook the remaining chicken in the same way.
SERVE IMMEDIATELY
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This post was written by admin on November 26, 2010
