Sorry I'm not a blogger or professional cook.m and don't have a beutiful picture to post with the recipe. One or our favorites. Broiled or grilled, it's good either way. Great as left overs too. —Richard
skinless boneless chicken thighs
cumin seed pan toasted
serrano chile stem removed
cloves garlic peeled
1 inch piece fresh ginger
fresh lemon juice
olive oil EVOO
In This Recipe
Blend all ingredients except chicken and oil in food processor. Add oil to spice blend to make marinade.
Place chicken breasts in a glass dish and spread with marinade. Cover, refrigerate and marinate chicken for 4 to 8 hours.
Broil or grill until done.
Serve with rice pilaf, couscous or quinoa.
My notes: you can hold back just a little of the marinade to add to the chicken after cooking, to add to rice, couscous or quinoa after cooking, or other uses such as for the base for a vinaigrette dressing.