This recipe is taken from page 382 of the Sheila Lukins “All Around the World Cookbook”
Preparation Time: 1.5 hrs
Cooking Time: 1 hr
- 2 inches fresh ginger, peeled and coarsely chopped
- 6 cloves garlic, coarsely chopped
- 4 T fresh lemon juice
- 1 cup yogurt
- 6 T vegetable oil
- 2 t chili powder
- 2 t salt
- 4 whole boneless, skinless chicken breasts (about 3 lbs), halved
- 3 medium onions, halved and slivered
- 1 t ground cumin
- 1/4 t ground turmeric
- 2 T chopped flat-leaf parsley, for garnish
- 3 limes, halved crosswise, for serving
- Place the ginger and garlic, 2 T lemon juice, and 1/4 cup of the yogurt in a food processor and puree until smooth. Scrape the puree into a bowl with the remaining 3/4 cup yogurt, 3 T of the oil, the chili powder, and 1 t of the salt. Stir well.
- Cut each halved chicken breast crosswise into 3 pieces. Add the chicken to the yogurt mixture and toss to coat. Marinate at room temperature for 1 hour.
- Meanwhile, place the onions in a large bowl and toss with the remaining 2 T lemon juice, the remaining 3 T vegetable oil, the remaining 1 t salt, and the cumin and turmeric. Set aside.
- Fifteen minutes before the chicken is finished marinating, preheat the broiler.
- Spread the onions in a single layer on a baking sheet and broil about 3 inches from the heat until they are golden, 10 minutes. Shake the pan and stir onions after 5 minutes.
- Remove the chicken pieces from the marinade with a fork (let some marinade remain on the pieces) and cook in small batches in a large cast iron skillet over medium-high heat until golden brown, about 5 minutes per side. Add a bit more marinade to the pan if necessary to prevent sticking.
- Divide the onions evenly among 6 dinner plates. Top with chicken pieces and sprinkle each with 1 teaspoon of chopped parsley. Place a lime half on each plate and serve immediately.