- 4 chicken tournedos, skinned
Marinade
- 1/4 cup [60 mL] raisins
- 1/3 cup [80 mL] slivered almonds
- 1 tablespoon [15 mL] honey
- 2 garlic cloves
- 3 teaspoons [15 mL] finely chopped fresh ginger
- 1/4 cup [60 mL] plain stirred yogurt
- 1 teaspoon [5 mL] Cayenne pepper
- 1/2 teaspoon [2.5 mL] cardamome seeds [optional]
- 1/2 teaspoon [2.5 mL] caraway seeds
- 1 teaspoon [5 mL] saffron [optional]
- 1/2 cup [125 mL] cream [10% m.s.g.]
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- Arrange chicken tournedos into a shallow glass dish; reserve.
- Into a blender, mix together raisins, slivered almonds, honey, garlic coves, ginger, yogurt, Cayenne pepper, cardamome seeds [if desired], caraway seeds and saffron [if desired].
- Puree mixture; stir in cream.
- Pour mixture over chicken tournedos.
- Cover and marinate for 24 hours, refrigerated, turning chicken tournedos from time to time.
- Preheat barbecue.
- Remove chicken from marinade, reserving marinade; drain chicken well.
- Barbecue chicken tournedos until well done.
- Transfer done chicken tournedos onto a warm serving plate.
- When almost done, into a small saucepan, bring marinade to a boil over low heat
- Serve chicken tournedos, along with sauce.
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