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| Cashew Ginger Chicken
4 Chicken breast, skinned/bone
3 ounces Wine vinegar
8 ounces Olive oil
3 Garlic clove; minced
2 teaspoons Coriander, ground
1 teaspoon Cumin, ground
1/2 teaspoon Salt
1/2 teaspoon Pepper, black
Cashew Ginger Sauce
8 ounces Cashew butter
2 ounces Ginger, fresh; grated
4 ounces Honey
5 ounces Lemon juice
2 ounces Soy sauce
2 ounces of water
1 pinch Cayenne; (opt) |
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Marinate skinless chicken breasts overnight in all other ingredients combined. Grill chicken over medium to high charcoal fire until just firm in the center. Sauce: Heat all ingredients together till warm. Yankee Magazine per Theresa Merkling Submitted By SAM WARING <WARING@IMA.INFOMAIL.COM> On 02 JUL 95 095759 ~0600 From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini
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