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Marinated Chicken


1 orange; zest and juice
1 lemon; zest and juice
2 cloves garlic; crushed
1 teaspoon fresh ginger; grated
1 tablespoon dried mint
salt and freshly ground pepper
300 g natural yogurt
4 chicken breast fillets; skinned
cooked rice; to serve
strips lemon and orange zest; to garnish

Yield: 4 servings

Mix together orange and lemon zest and juice with garlic, ginger, mint, seasoning and yogurt in an ovenproof dish. Make a number of cuts in the chicken flesh. Place in the marinade and cover. Chill overnight. Bake at 190 C / 375 F / Gas 5 for 50 minutes, until cooked. Pour cooking liquid into a blender and process until smooth. Serve with chicken on a bed of rice garnished with lemon and orange zest.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.