Broiled Chicken Indienne

Title:
Broiled Chicken Indienne

Yield:
4 Servings

Categories:
Indian,
Chicken




Ingredients:





     4 lg Chicken breasts; halved


 1 1/4 c  Stewed tomatoes


     2    Cloves garlic; minced


     1 ts Ginger


     2 tb Tomato paste


     2 tb Oil


     1 tb Coriander


     1 ts Cumin


   1/4 ts Cinnamon


   1/2 ts Salt


   1/2 ts Black pepper


     4 tb Sour cream






 This thick, spicy marinade is made with canned, stewed tomatoes that are


 blended with fresh garlic, ginger, cumin, coriander and cinnamon. Marinate


 briefly before broiling. Serve with a dollop of sour cream.


 


 TIP: Measure distance from top of chicken to broiler unit rather than from


 rack to broiler. If distance is less than 5 to 6 inches, the chicken will


 burn. To check for doneness, pierce with knife. If juice is clear, chicken


 is cooked. Or if fork is inserted with ease, chicken is done. Or press with


 your fingers. There should be a little give to the flesh.


 


 1) Trimm any excess fat and skin from the chicken breasts. Place in a glass


 dish.


 


 2) Using a blender or food processor, combine the tomatoes, garlic, giner,


 tomato paste, oil, coriander, cumin, cinnamon, pepper and salt until almost


 smooth.


 


 3) Reserve 1/4 cup marinade to use as a sauce. Cover chicken with the rest


 of marinade. Allow to sit at room temperature 30 minutes.


 


 4) Place chicken on a broiler pan, skin side down. Broil 7 to 10 minutes on


 each side, 5 to 6 inches from heat. Baste before turning. Spoon with


 marinade.


 


 5) Bake at 350?F for 10 minutes. Remove chicken to platter.


 


 6) Bring reserved marinade to a boil. Spoon over chicken. Serve with a


 dollop of sour cream on each chicken breast.


 


 Per serving: 623 Calories; 37g Fat (47% calories from fat); 86g Protein; 9g


 Carbohydrate; 253mg Cholesterol; 725mg Sodium


 


 Recipe by: Ron West


 


 Posted to Bakery-Shoppe Digest V1 #491 by Ron West 
on


 Jan 7, 1998