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Grilled Chicken Cutlet with Middle Eastern Spice Rub and Baby Greens


First Posted: 10/27/2011 4:55 pm Updated: 08/31/2012 10:48 am

Grilled Chicken Cutlet with Middle Eastern Spice Rub and Baby Greens

Grilled Chicken Cutlet with Middle Eastern Spice Rub and Baby Greens
Ray Kachatorian
Provided by:
total prep

Ingredients

  • 2 boneless skinless chicken breasts
  • 1/4 t whole coriander seeds
  • 1/4 t whole cumin seeds
  • 1/4 t whole fennel seeds
  • 1/4 t cayenne pepper
  • 1/8 t turmeric powder
  • sea salt
  • black pepper freshly ground
  • 4 t olive oil
  • 1/2 English cucumber peeled seeded and thinly sliced
  • 1 c plain yogurt
  • 2 cloves garlic minced
  • 1 lemon
  • 3 T fresh cilantro chopped
  • 4 cups mixed baby salad greens

Directions

  • On a clean work surface stack four 12-inch-square sheets of plastic wrap.
  • Place 1 chicken breast on the stacked plastic sheets.
  • Cover the chicken with another stack of plastic wrap.
  • Using a meat mallet lightly pound the chicken breast until it is thinned to about a 1/4 inch thickness being careful not to rip or tear the chicken breast.
  • Remove the pounded chicken breast and repeat with the second chicken breast.
  • Toast the coriander seeds cumin seeds and fennel seeds in a heavy small sauté pan over medium-high heat until the spices begin to pop shaking the pan gently to jostle the spices in the skillet about 2 minutes.
  • Using a Bump and Grind or another mortar and pestle grind the toasted spices into a powder. Mix in the cayenne pepper and turmeric.
  • Preheat a barbecue for medium-high heat or preheat a grill pan over medium-high heat.
  • Season 1 side of each pound chicken breast generously with the spice mixture and sprinkle with salt.
  • Drizzle with some of the olive oil and rub the spice mixture to coat the entire top surface of the chicken breasts.
  • Lay the chicken spiced side down on the grill. Immediately sprinkle the second side of the chicken breasts with the remaining spices and with salt.
  • Drizzle with the remaining oil and rub the spice mixture over the top of each chicken breast.
  • Grill until brown grill marks form and the chicken is just cooked through about 2 minutes per side. Transfer the chicken to 2 plates and let rest for 2 minutes.
  • Yogurt Sauce
  • Combine the cucumber yogurt and garlic in a small mixing bowl.
  • Using a Microplane rasp grater grate the peel from half of the lemon into the yogurt mixture then squeeze about 2 teaspoons of the lemon juice into the yogurt mixture.
  • Add the cilantro and stir to blend.
  • Season to taste with salt and pepper.
  • Assembly
  • Mound the greens in 2 serving bowls then top with the chicken.
  • Alternatively mound the salad alongside the chicken on plates.
  • Drizzle the sauce over the chicken.
  • Serve immediately and enjoy.
  • Visit http://curtisstone.com.

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