1/4 teaspoon cumin seeds
1/4 cup plus 2 tbs olive oil
1 tablespoon garlic -- finely chopped
1/4 cup red wine vinegar
2 tablespoon red currant jelly
1 tablespoon lemon juice
1 teaspoon Dijon mustard
1 teaspoon soy sauce
1/2 teaspoon crushed red pepper
1/4 teaspoon ground ginger
8 large chicken breast halves
- skinned and boned
- pounded evenly
salt and pepper to taste
1/4 cup cilantro -- finely chopped
Instructions:
1. In a small dry skillet, toast the cumin seeds over moderate heat,
stirring occasionally, until fragrant, 2-3 minutes. Using a mortar
and pestle or a spice grinder, grind to a powder. Empty into a large
bowl. 2. Heat 2 tbs of the olive oil in the skillet. Add the garlic
and cook over moderate heat, stirring, until golden, about 3 minutes.
Add to the cumin, then whisk in the vinegar, jelly, lemon juice, mustard,
soy sauce, crushed red pepper and ginger. Whisk in the remaining cup
olive oil. Add the chicken breast halves, turning to coat. Cover and
refrigerate for 1-2 hours. 3. Light a gas grill or preheat a cast-iron
grill pan until hot. Remove the chicken from the marinade and season
on both sides with salt and pepper. 4. Cook the chicken, skinned side
down, until nicely seared with grill marks, rotating the pieces once
or twice, about 4 minutes. Flip and cook the other side, rotating,
until charred all over and cooked through, about 4 minutes longer.
5. Transfer to a platter and sprinkle the cilantro on top. 6. Serve
warm or at room temperature. Food and Wine August 1995
