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CHICKEN AND PASTA WITH JALAPENO AND TOMATO DRESSING

Category:    Chicken, Pasta
Yield: 4 servings
 
      2    Cloves garlic                       2    Jalapenos or other fresh hot
      1 tb Minced fresh ginger                      -chili peppers
      2 ts Ground cumin                        2    Cloves garlic
      3 tb Red-wine vinegar                    1 sm Red onion
    1/4 c  Olive oil                           1 c  Minced fresh mint
           Salt and pepper                     1 c  Minced fresh coriander
      8    Chicken thighs (about 2             2 tb Red-wine vinegar
           -pounds total)                      2 tb Olive oil
           JALAPENO and TOMATO DRESSING             Salt and pepper
      4    Tomatoes                          1/2 lb Fusilli or other dry pasta
 
  Mint and/or coriander sprigs (optional garnish)
  
  PREPARATION:  Mince the garlic and ginger.  In a bowl, combine garlic,
  ginger, cumin, the 3 tablespoons vinegar, the 1/4 cup olive oil and salt
  and pepper to taste.  Add the chicken, stir to coat, and let stand at room
  temperature, stirring once or twice, for about 1 1/2 hours.
  
  For the Jalapeno and Tomato Dressing, peel, seed and chop the tomatoes and
  place into a large bowl.  Seed and mince the jalapenos. Mince the garlic
  and onion.  Mince the mint and coriander.  Add the garlic, onion,
  jalapenos, mint and coriander to the bowl with the tomatoes. Stir in 2
  tablespoons vinegar, 2 tablespoons olive oil and salt to taste and let
  stand at room temperature, stirring once or twice, for at least 45 minutes.
  
  Recipe can be made to this point a few hours ahead.
  
  COOKING and SERVING:  Heat the grill.  If using wood chips, soak a handful
  in water for 20 minutes.  Put chips on the fire.  Grill the chicken,
  turning occasionally and brushing with the marinade, until crisp and dark
  brown on both sides, about 15 minutes total.  Or broil for about 20 minutes
  
  Cook the pasta in a lerge pot of boiling, salted water until just tender.
  Drain and toss immediately with the tomato dressing.
  
  Season pasta to taste with salt and pepper and put onto plates.  Top each
  serving with 2 grilled chicken thighs and granish with mint and/or
  coriander sprigs.  Serve warm.
  
  Yield: 4 servings
  
 

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