Friday, May 13, 2011

Grilled Marinated Chicken Breast with Yogurt and Asian Spices

A very easy and impressive preparation for chicken from one of my favorite cookbooks. The original recipe uses halved chicken breasts, but we made ours more as kebabs (we're Armenian, you know), and the sauce was so popular that guests were spooning it over their rice, and everything else on their plates! I was a bit concerned at first about using some of the chicken marinade to make the sauce, but it comes to a boil and so it's safe to eat. We loved the chicken on its own, simply marinated and delicious, but the sauce is the finishing touch that makes this chicken so special. We multiplied the recipe when we made it, so it's definitely easy to make for a couple or for a big party.

Grilled Marinated Chicken Breast with Yogurt and Asian Spices
Serves 2 to 4
(Adapted from The Union Square Cafe Cookbook)

1 cup plain yogurt
1 T. minced garlic
1/2 tsp. ground cumin
1/2 tsp. curry powder
1/4 tsp. cayenne pepper
1/4 tsp. dry mustard
1/8 tsp. celery seeds
1/8 tsp. ground ginger
1/8 tsp. ground cinnamon
1/8 tsp. grated nutmeg
1 tsp. kosher salt
2 boneless chicken breasts, whole, halved, or cut into 2-inch chunks to make kebabs

2 T. olive oil
1/2 T. minced garlic
1/2 cup diced red onion
1/2 cup peeled and diced cucumber
1/8 tsp. curry powder
1/8 tsp. ground cumin
1/8 tsp. cayenne pepper
2 cups cored and chopped tomatoes (1 lb.)

In a nonreactive bowl, combine the yogurt with all the remaining ingredients except the chicken. Stir to blend well, add the chicken breasts, marinate, covered and refrigerated, at least 3 hours, or overnight for richer flavor.

For the sauce, heat the olive oil in a medium saucepan over moderate heat. Saute the garlic, onion, and cucumbers until softened, about 5 minutes. Stir in the curry, cumin, and cayenne. Add the tomatoes and simmer until juicy, about 10 minutes.

Preheat a broiler grill, grill pan, or outdoor grill.

Remove the chicken from the marinade and set aside (if making kebabs, skewer the chunks). Add 1/2 cup of the marinade to the tomato sauce. Bring to a boil, lower the heat, and simmer 5 minutes.

Puree the sauce in a blender or food processor. Return to the saucepan and season with 1/2 tsp. salt. Keep the sauce warm.

Cook the chicken breasts over a hot grill until cooked through but still juicy, about 5 minutes a side (less for kebabs). Alternatively, cook the chicken breasts under a preheated broiler, 4 to 5 minutes a side.

Transfer the chicken to a platter and serve with the warm sauce.

Get Grillin’ with Family Fresh Cooking and Cookin’ Canuck, sponsored by Ile de France Cheese, Rösle, Emile Henry, Rouxbe and ManPans.


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