A Tasty Reunion
Well, we've finally done it! We've eaten dinner together in our dining room. Granted, this dining reunion wasn't the meal of our dreams (because I had to jet to work we ate at a geriatric hour and the entree was yard bird), but it was a special and tasty meal none the less.
The new Food and Wine Magazine 2008 Cookbook came in the mail, so I was anxious to christen it. It's sometimes tricky to find a recipe with the ingredients had on hand, but with a few modifications I was able to do it. Now that grilling season is upon us, I'd recommend Berber-Spiced Chicken Breasts. Below find my version:
Berber-Spiced Chicken Breasts
adapted from Steven Raichlen of Food and Wine 2008 Cookbook
2 garlic cloves
1/2 large onion, coarsely chopped
3 T sweet paprika
2 t. kosher salt (I will use less next time)
1 t. ground coriander
1 t. freshly ground pepper
1 t. finely grated lemon zest
3/4 t. garam masala
2 T. fresh lemon juice
2 T. EVOO
2 - 4 boneless skinless chicken breast halves (recipe called for bone-in skin-on)
small amount of chicken broth
In a food processor, combine all of the ingredients except the chicken and broth and process to a paste. Spread the paste all over the chicken and refrigerate for a least 1 hour or up to 4 hours.
Oil grill and grill chicken until brown and just cooked through. (I did about 8-10 minutes per side, but if using chicken with bones, it will be more). Let rest 5 minutes.
Thin out any extra marinade paste with chicken broth. Reduce in a saucepan and serve with the chicken.
