Thursday, October 22, 2009

Zesty Chicken

Image taken by me (hence the poor quality), recipe taken from

This one was one of my favorites. I know there is a lot of chicken on the tables of America, so it was very nice to find a recipe that brought some variety to our mundane routines!

Sautéed green beans with red bell pepper strips make a colorful accompaniment to this dish.


  • 1/4 cup firmly packed brown sugar
  • 2 garlic cloves, minced
  • 1 1/2 teaspoons ground cumin
  • 1 1/2 teaspoons ground coriander
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 teaspoon dried crushed red pepper
  • 1 teaspoon grated fresh ginger
  • 1/4 cup lemon juice
  • 1/4 cup soy sauce
  • 4 skinned and boned chicken breast halves
  • 2 tablespoons vegetable oil
  • Hot cooked couscous
  • Garnish: chopped green onions

Combine first 10 ingredients in a shallow dish or large heavy-duty zip-top plastic bag; add chicken. Cover or seal, and chill 30 minutes, turning chicken occasionally.

Remove chicken from marinade, discarding marinade.

Cook chicken in hot oil in a large skillet over high heat 4 minutes. Reduce heat to medium-low; turn, and cook 10 minutes or until done. Serve with hot cooked couscous. Garnish, if desired.

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