Bahama-Marinated Grilled Chicken
medium skinless boneless chicken breast halves - (8 ounces)
1/4 cup rice vinegar
3 tablespoons orange juice
1 clove garlic - minced
1/2 teaspoon cumin seed - lightly toasted and crushed
1/2 teaspoon dried oregano - crushed
1/2 teaspoon paprika
1/4 teaspoon ground allspice
1/4 teaspoon coarsely ground black pepper
1 dash ground red pepper
1 cup chicken broth
1/4 cup quinoa
1/4 cup couscous
1 green onion - chopped
1 orange - peeled, halved and sliced
melon-sweet onion salsa - optional
2 tablespoons orange marmalade
2 tablespoons snipped fresh cilantro
1 jalapeno pepper - seeded and finely chopped
1 tablespoon rice vinegar
1 clove garlic - minced
1/8 teaspoon salt
1 cup chopped seeded watermelon
1/4 cup finely chopped sweet onion
1 small orange - peeled and chopped
Place chicken breasts in a shallow glass dish. Pour Bahama Marinade over
chicken. Cover and refrigerate 2 to 12 hours. Bring chicken broth to boiling in
a saucepan. Add quinoa; reduce heat; cover and cook over low heat for 10
minutes. Stir in couscous. Remove from heat. Let stand covered for 5 minutes.
Stir in green onion, orange, and 1/8 teaspoon pepper.
Meanwhile, preheat broiler or prepare charcoal or gas grill for medium heat.
Drain chicken, discarding marinade. Broil chicken about 4 inches from heat for
12 to 15 minutes, or grill directly over medium coals for 10 to 12 minutes, till
no longer pink, turning once.
To Serve, slice chicken and place atop couscous
mixture. Top with Melon-Sweet Onion Salsa, if desired. Makes 2 servings.
Bahama Marinade: Combine 1/4 cup rice vinegar; 3 tablespoons orange
juice; 1 clove garlic, minced; 1/2 teaspoon cumin seed, lightly toasted in a pan
over medium heat and crushed; 1/2 teaspoon dried oregano, crushed; 1/2 teaspoon
paprika; 1/4 teaspoon ground allspice; 1/4 teaspoon coarsely ground black
pepper; and a dash ground red pepper. Makes about 1/2 cup.
Melon-Sweet Onion Salsa: Stir together 2 tablespoons orange marmalade; 2
tablespoons snipped fresh cilantro; 1 jalapeno pepper, seeded and finely
chopped; 1 tablespoon rice vinegar; 1 clove garlic, minced; and 1/8 teaspoon
salt in a bowl. Add 1 cup chopped seeded watermelon; 1/4 cup finely chopped
sweet onion; and 1 small orange, peeled and chopped. Cover and refrigerate at
least 30 minutes before serving. Serve with a slotted spoon.
Makes 1 1/4 cups.
Lightstyle, Recipes for Healthy Living, Summer 2000