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Chicken in Yoghurt and Ginger

Peel fresh ginger with a potato peeler before chopping.

ingredients

serves 12
12 boned and skinned chicken breasts, each weighing about
150 g (5 oz) vegetable oil, for brushing

marinade

300 g (10 oz) natural yoghurt
2 tablespoons finely chopped fresh root ginger, or 2 teaspoons ground ginger
1/2 teaspoon ground cardamom
1/2 teaspoon cayenne pepper
2 tablespoons finely chopped fresh coriander or parsley
1 teaspoon salt
2 cloves garlic, crushed (optional)

method

1. Put all the marinade ingredients, including the garlic, if using, into a large bowl and stir well to mix.

2. Pat the chicken breasts dry with absorbent paper, then place in the marinade, making sure they are well coated. Cover and leave to marinate in a cool place for at least 3 hours.

3. To cook: remove the chicken breasts from the marinade with a slotted spoon, place on the oiled grid and barbecue for about 10 minutes until cooked through, turning several times. Brush occasionally with oil during cooking.

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