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MailTribune.com
  • Spicy Chicken Breasts

    ready in: 30 minutes
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  • 1 tablespoon each: ground cumin, sweet paprika and coriander
    1 teaspoon ground caraway seed
    1/8 teaspoon red-pepper flakes
    1 cup olive oil
    1/2 cup fresh lemon juice (from about 4 lemons)
    4 boneless, skinless chicken breasts, pounded to 1/2 inch thick
    2 large red onions, peeled and cut into 1-inch-thick slices
    2 cups cooked couscous
    1/2 cup chopped dried apricots
    1/2 cup currants or sweetened dried cranberries
    1/2 cup chopped green onions (white and green parts)
    1/4 cup chopped, fresh Italian parsley
    Prepare grill for high heat. Oil a perforated grill rack and set aside, if using. Soak 8 wooden skewers in water for 30 minutes.
    In a small bowl, combine the spices. In another small bowl, combine the olive oil and lemon juice, whisk and set aside.
    Drizzle each piece of the chicken with about 1 tablespoon oil mixture and lightly sprinkle both sides with about 1 tablespoon spice mixture. Set aside.
    Thread each onion slice widthwise on a skewer and place on perforated grill rack, if using, or on a separate platter. Reserving 2 to 3 tablespoons for the couscous, drizzle onions with some oil mixture. Mix couscous with the dried fruit, green onions and parsley and drizzle with remaining oil mixture.
    Grill chicken for about 3 minutes per side or until cooked through, depending on size and thickness. Grill onions for 3 to 4 minutes per side, turning once, or until grill marks show and onions become tender. Serve with couscous. Makes 4 servings.
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