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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Poultry / Number of Servings: 6 |
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Directions: Combine chicken and 1/4 cup oil in large bowl. Add garlic, 3 tablespoons
lemon juice, 5 teaspoons cumin, and lemon peel. Rub mixture into chicken to
coat. Cover and refrigerate overnight.
Preheat oven to 400F. Combine remaining 6 tablespoons oil, 3 tablespoons
lemon juice, 1 teaspoon cumin, pita bread, parsley, tomatoes, green onions,
and 1/2 cup mint in large bowl. Season salad with salt and pepper. Cover
and refrigerate while cooking chicken.
Transfer chicken from marinade to rimmed baking sheet; sprinkle with salt.
Bake chicken 10 minutes; turn over and bake until cooked through, about 10
minutes longer. Place chicken on cutting board; slice each breast crosswise
into 5 pieces. Arrange salad on large platter. Place chicken atop salad;
pour any drippings from baking sheet over chicken. Garnish with remaining 2
tablespoons mint.
Contributor: Bon Appetit February 2004
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