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Servings4people | Prep Time1hour | Cook Time40minutes |
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Ingredients
1cup
yogurt
1tbsp
Lemon Juice
2tsp
Ground Cumin
1tsp
Ground Cinnamon
2tsp
Cayenne Pepper
2tsp
Black Pepperfreshly ground
1tbsp
Gingerfresh minced
4tsp
Saltto taste
3
Chicken Breastscubed
1tbsp
Butter
1
Clove Garlicminced
1
Jalapeño Pepperchopped
2tsp
Ground Cumin
2tsp
Paprika
3tsp
Saltto taste
8oz
tomato saucecanned
1cup
heavy cream
1/4cup
Cilantrofreshly chopped
Servings: people
Units:
Instructions
- Prepare Hinode rice per package instructions.
- In a large bowl, combine yogurt, lemon juice, 2 teaspoons cumin, cinnamon, cayenne, black pepper, ginger, and 4 teaspoons salt. Stir in chicken, cover, and refrigerate for 1 hour.
- Preheat a grill for high heat.
- Lightly oil the grill grate. Thread chicken onto skewers, and discard marinade. Grill until juices run clear, about 5 minutes on each side.
- Melt butter in a large heavy skillet over medium heat. Sauté garlic and jalapeno for 1 minute. Season with 2 teaspoons cumin, paprika, and 3 teaspoons salt. Stir in tomato sauce and cream. Simmer on low heat until sauce thickens, about 20 minutes. Add grilled chicken, and simmer for 10 minutes.
- Serve over rice and garnish with fresh cilantro.