6 chicken breasts or thighs, lightly poked all over with a knife
1 1⁄2 cup fresh lemon juice
1 teaspoon salt
1 teaspoon finely ground cayenne pepper
2 teaspoon paprika
1 teaspoon coriander powder
1 teaspoon cumin powder
1 1⁄2 cup melted ghee or butter
1 1⁄2 cup cashews (hand chopped)
1 1⁄2 cup garlic cloves, thinly sliced in round pieces
1 1⁄2 teaspoon ground cayenne pepper
pinch of salt
pinch of black pepper
2 heaping tablespoons ghee or butter
2 tablespoons fresh lemon juice
Thoroughly mix all the Marinade ingredients with the chicken in a large mixing bowl. Cover and set aside in the refrigerator for at least three hours.
Preheat oven to 350ļ F (since we are baking small quantities, a small toaster oven may be better suited)
In a small baking tray, mix the garlic with salt, ground cayenne pepper and black pepper and approximately 1 teaspoon of canola oil. Place garlic tray in oven. Mix the garlic after 4 or 5 minutes and place back in oven for an additional 4 minutes. Since all ovens vary in temperature, keep checking through oven window to make sure the garlic isnít burning.
In a small baking tray, place cashews in a single pile. Place tray in oven. Mix the cashews after 4 or 5 minutes and place back in oven for an additional 4 or 5 minutes. Keep checking through the oven window to make sure the cashews arenít burning.
Mix the roasted garlic and cashews and set aside.
Heat the 2 tablespoons ghee in a heavy, small pot. Add 2 tablespoons of fresh lemon juice and immediately reduce heat to low. Grill the marinated chicken. Once the chicken is cooked through, but while it is still on the grill, glaze both sides of the chicken with the ghee-lemon dressing. Serve the garlic-cashew mixture over freshly grilled marinated chicken breasts.
Recipe Link: http://www.vijs.ca