- 4 – boneless, skinless chicken breast halves
2 tsp – minced garlic
1 tsp – ground cumin seed
1/4 tsp – salt
1 T – vegetable oil
1/2 tsp – turmeric, divided
3 T – minced cilantro, divided
1/3 cup – ground raw Spanish peanuts
2 T – melted butter
1/4 tsp – grated fresh ginger
Shredded Carrot Salad: recipe follows
Lightly grease 8×8 inch baking dish. On flat hard surface, place garlic and sprinkle cumin seed, salt and cayenne pepper. With plastic covered rolling pin, mash mixture into a paste. In small bowl, mix together paste with oil, 1/4-teaspoon turmeric, 1-tablespoon cilantro and peanuts. In another small bowl, mix together butter, ginger and remaining 1/4-teaspoon turmeric. Between 2 pieces plastic wrap, place chicken breast halves; pound lightly to flatten. Brush smooth side of chicken with butter mixture; turn and spread unseasoned side with peanut mixture. Starting at short end, roll chicken tightly; place seam side down in prepared baking dish. Pour any remaining butter mixture over chicken and bake in 350 degree F. oven about 30 minutes or until fork can be inserted in chicken with ease. Cool 5 minutes and cut crosswise into 1/2-inch slices. Arrange Shredded Carrot Salad on serving dish and top with chicken. Sprinkle with remaining cilantro. Makes 4 servings.
Shredded Carrot Salad: In large bowl, mix together 4 cups peeled and shredded carrots, 2 tablespoons lemon juice, 1/2 teaspoon salt and 1/2 teaspoon sugar. In large fry pan, place 4 tablespoons vegetable oil and heat over medium heat. Add 1-teaspoon cumin seed and 1-teaspoon black mustard seeds. When seeds begin to crackle, remove from heat and stir into carrot mixture.
Vanda Pozzanghera Rochester, NY