Ingredients:
1-1/2 tsp whole cumin seeds, freshly toasted and ground
2 cloves garlic, chopped
1 Tbsp. ginger, peeled & sliced
1 large onion, diced (start with a 10 oz onion)
¾ cup plain yogurt
1 Tbsp. paprika
¼ tsp. cayenne pepper
To taste kosher salt & freshly ground black pepper
1 ea. lemon, juice of
4 ea. chicken breasts, approx. 5 ounces each
1 Tbsp. olive oil
1 ea. red bell pepper, diced
2 small zucchini, diced (1/2 lb)
1/4 lb. green beans, sliced 1/3 inch long
1 ear corn, kernels removed from the husk (will yield approx. 1 cup)
1-1/2 tsp. fresh thyme
Instructions:
1. Combine cumin, one of the garlic cloves, ginger, half of the onion, yogurt, paprika and cayenne in the work bowl of a food processor. Process until pureed. Season with salt, pepper and lemon. Set aside.
2. Place the chicken in a glass or stainless steel dish and cover with the marinade. Place in the refrigerator for at least four hours, preferably overnight.
3. Preheat oven to 425 degrees. Transfer the chicken to an ovenproof casserole and sprinkle with a little more salt and pepper. Bake for approx 15-20 minutes until the chicken registers an internal temperature of 165 degrees on an instant read thermometer.
4. Heat a large sauté pan over medium high heat. Add the olive oil and the remaining half onion and remaining clove of garlic. Cook a few minutes until onion begins to soften. Add the bell pepper, green beans, zucchini, corn and thyme, season to taste with salt and pepper and cook until vegetables are crisp-tender. Serve with the Cumin marinated chicken.
Yield: 4 Servings
