Ingredients:
4 chicken breasts, boneless and skinless,about 6 oz.each
1 teaspoon red pepper flakes
1 tablespoon grated fresh gingerroot
4 cloves garlic, minced
1 teaspoon sea salt
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon saffron threads
1 1/2 cups plain yogurt
1/2 cup lime juice
Directions:
Place the red pepper flakes in a small bowl and cover with 1 tbs.
of boiling water.
After 10 minutes mash the flakes with the back of a spoon.
Mix this paste with the ginger, garlic, sea salt, cumin, coriander and saffron.
Add it all to the yogurt and stir well, incorporating the lime juice last.
Spoon about three-quarters of the marinade over the breats, moving them around until the are completely covered.
Refrigerate until ready to cook.
*Thiscan be done 2 to 3 hours before cooking or overnight.
Reserve the rest of the marinade in the refrigerator.
Preheat the broiler and broil the breasts about 4 to 5 minutes on each side, until done.
Serve with a dollop of the marinade with each breast as an accompaniment.
Servings: 4
Time preparation: 15 min.
Time total: 25 min.