6/8/13 - Saturday at 12:30p - 1:00p

    Chef Kate Gabriele
Dakini Chicken

Marinade

1 Tablespoon Cayenne Pepper
2 Tablespoons Garam Masala Blend (**recipe below)
1 Tablespoon Garlic, minced (add more if you want)
1 Tablespoon Ginger, Freshly grated
3/4 cup Fresh Cilantro, chopped>
2 Tablespoons Cumin, ground
1/4 ounce Turmeric
1/2 cup Lemon Juice
1/4 cup Lime Juice
1/4 cup Orange Juice
2 cups yogurt-plain
5 pounds boneless, skinless chicken breast

Basic Garam Masala Blend

5 Teaspoons Black Pepper, ground
5 Teaspoons Bayleaf, powdered
3 Teaspoons Cinnamon, ground
3 Teaspoons Cardamon, ground
1.5 Teaspoons Cloves, ground
5 Teaspoons Corriander, toast then grind
4.5 Teaspoons Cumin Seed, toast then grind
1 Teaspoon Mace, ground
3 Teaspoons Nutmeg, ground

It is best to use whole, fresh spices and grinding them yourself in an electric coffee bean grinder. Toasting the seeds will release the oils inside and give you a more intense flavor. When you are finished grinding your spices, combine all of the above spices in a bowl and mix together. Pour the mixture in an airtight container and store away from heat and light to retain optimum flavor and freshness.

Marinate Chicken for 45 minutes to 1 hour then grill or bake in oven at 350F until thoroughly cooked. Chicken can then be used as an entrée, appetizer or in a pita sandwich. This freezes well and can be made ahead of time for quick healthy meal options.

Baste for chicken

1/2 cup honey
2 Tablespoons oil
1 Teaspoon Cayenne Pepper
2 Tablespoons Orange Juice
1 Tablespoon Orange Zest

Mix together above ingredients to make marinade. Clean chicken and immerse chicken in a bowl with the marinade. Cover completely and cover with plastic wrap. Marinate for at least three hours or overnight.

When you are ready to grill your chicken, cook on medium heat. Throw out marinade.

While your chicken is cooking, prepare the baste by combining all ingredients in a bowl.

The baste will give the chicken a sweet/spicy flavor and enhance caramelization. Do not baste too early. This will burn the outside of the chicken and now allow it to fully cook inside. Use a thermometer to test doneness.

Once chicken is done, it may be served in a pita with lettuce and other vegetables of your liking or chopped up for a salad topping. It is also wonderful to cut the chicken into tenders, marinate them, them skewer them for the grill. This is a heart healthy recipe. Low fat and low sodium.

Cilantro-Lime Yogurt Sauce

3 Tbsp Lime juice and zest
1/4 cup cilantro chopped
1 cup plain yogurt

Mix well and refrigerate immediately. Use over salads or as a sandwich spread.