Viking Range vcqs001ss 用户指南

Notes:

27

Poultry

4 boneless, skinless chicken breast halves
1 cup plain yogurt
1 2-inch piece ginger root, peeled and grated
1 teaspoon minced garlic, about 1 large clove
1/2 teaspoon cayenne pepper
1 tablespoon ground coriander seeds
1/2 teaspoon salt
4 tablespoons fresh lemon juice, the juice of about 2 small lemons
4 whole wheat or regular pitas
Cucumber-Jalapeno Raita (recipe follows), optional 

Combine the yogurt, grated ginger, garlic, seasonings and lemon juice in a zip-top plastic
bag. Squeeze to combine. Add the chicken, seal tightly and refrigerate overnight.

Preheat C

4

to 350ºF

Remove chicken from marinade, discarding leftover marinade. Open dome and return the
rack to the C

4

. Place the marinated chicken breasts on the rack, close the dome and open

the top and bottom dampers halfway to maintain cooking temperature of 350ºF.

After 7 minutes, open dome and turn chicken breasts. Cook 10 to 12 minutes more, until
internal temperature measures 165ºF when checked with an instant-read or digital meat
thermometer.

Place each chicken breast half on a pita and garnish with the Cucumber-Jalapeno Raita, if
desired.

Makes 4 sandwiches

1 cup plain yogurt
1/2  “hot house” cucumber, diced
3 green onions, chopped
1 jalapeno pepper, seeded and chopped
1/2 teaspoon salt, or to taste

Combine all ingredients in a small bowl. Cover and refrigerate until ready to serve.

Makes 1 1/2 cups of Raita

Document3  10/5/04  11:35 AM  Page 27