Grilled Coriander-Cumin Chicken with Cilantro-Yogurt Dipping Sauce

Servings: Serves 4

Ingredients

• 2 cloves garlic , minced
• 1 teaspoon sea salt
• 2 tablespoons fresh lime juice (about 1 lime)
• 1 tablespoon ground cumin
• 1 tablespoon ground coriander
• 1 teaspoon hot Hungarian paprika
• 1/2 cup olive oil
• 1/4 cup chopped cilantro , plus cilantro sprigs, for garnish
• 1 (3- to 4-pound) chicken , cut into 8 pieces

• 2/3 cup plain yogurt
• 1/4 cup chopped cilantro
• 2 tablespoons fresh lime juice (about 1 lime)
• 1/4 teaspoon sea salt , plus more to taste
• 1/4 teaspoon freshly ground black pepper , plus more to taste

Directions

To make chicken: Place all ingredients (except chicken) in a blender. Puree until smooth. Place chicken pieces in a mixing bowl, add spice mixture and, using your hands, toss chicken to coat. Cover with plastic wrap and marinate at room temperature for 1 hour, or refrigerate up to 8 hours.

To make dipping sauce: Meanwhile, in a small serving bowl, combine yogurt, cilantro and lime juice; mix well. Stir in salt and pepper. Adjust seasoning to taste. Cover and refrigerate until ready to serve.

Preheat gas grill to medium, or prepare a charcoal grill for direct grilling over medium heat. Place chicken pieces on the grill, the breasts skin side down. Cover and cook, turning occasionally, 20 to 25 minutes. Chicken should be browned, crusty and cooked through, so juices run clear when pierced with a fork. Remove cooked pieces to a serving platter; keep warm in a low oven until the rest of the chicken is done. Garnish with cilantro sprigs. Serve with dipping sauce on the side.

AIMEE's NOTES: This amount of marinade worked well with three small boneless/skinless chicken breasts and could easily work for a few more.  I used less oil than it called for.  The marinade is a little thick/pasty which was good - I just marinated the chicken in a plastic bag.  Also, the yogurt is meh - but good mixed in with white rice.  I would try Greek yogurt with this recipe as plain yogurt got watery.  Grill on HIGH heat to get a good char, that was the best part.

Read more: http://www.oprah.com/food/Grilled-Coriander-Cumin-Chicken-with-Cilantro-Yogurt-Dipping-Sauce#ixzz20l3gavtC

Spicy Pineapple Chicken

Sauce

2 teaspoons vegetable oil

2 tablespoons chopped garlic (3 to 4 cloves)

3 tablespoons chopped green onions (about 3 onions)

1 cup pineapple juice

2 tablespoons Sriracha

2 tablespoons white distilled vinegar

1 teaspoon soy sauce

2 tablespoons water

1/2 teaspoon cornstarch

1 cup vegetable oil

2 chicken breast fillets

1/3 cup cornstarch 

preparation

1. Make the sauce by heating 2 teaspoons vegetable oil in medium saucepan. Sauté the garlic and onion in the oil for just a few seconds, not allowing the ingredients to burn, then quickly add the pineapple juice, followed by chili sauce, vinegar, and soy sauce.

2. Dissolve cornstarch in 2 tablespoons water and add it to the other ingredients in the saucepan. Bring mixture to a boil and continue to simmer on medium/high heat for 3 to 5 minutes or until thick and syrupy.

3. Heat 1 cup vegetable oil in a wok or a medium saucepan over medium heat.

4. While oil heats up, chop chicken breast fillets into bite-size pieces. In a medium bowl, toss chicken pieces with cornstarch until well-dusted.

5. Sauté coated chicken in the hot oil, stirring occasionally, until light brown. Remove chicken to a rack or paper towels to drain for a moment. Pour chicken into a medium bowl, add sauce and toss well to coat chicken. Serve immediately with rice on the side.

Carrot and Parsnip Puree

*serves 3
Ingredients:

4 or 5 large carrots chopped
3 large parsnips chopped
1/2 white or yellow onion roughly chopped
2 cloves garlic roughly diced
Olive oil/butter
Chicken broth
Salt and Pepper

Instructions:

Heat olive oil in a wide pot - one that all the veggies can spread out in-  and throw in the onions, just for a minute, add some salt.

Add rest of vegetables and garlic into the pan and cook for another minute or two.  Then, add the chicken broth until it halfway covers the veggies.

Bring broth to a simmer and cover the pot and let everything cook for about 30 minutes.  Then puree with immersion blender until very smooth.  Add more salt and pepper if you want. Serve!