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| 1 Bund | Cilantro finely chopped |
| 8 | Scallions; thinly sliced, including greens |
| 8 | Cloves Garlic finely chopped |
| 4 Esslöffel | Fennel seeds; toast and crush |
| 2 Esslöffel | ginger root fresh |
| 2 Esslöffel | Hot Hungarian paprika |
| 2 Teelöffel | cayenne pepper |
| 2 Teelöffel | cumin |
| 1 Teelöffel | Saffron threads; or less, finely chopped |
| 1 Teelöffel | salt |
| 1 Tasse | water |
| 1/2 Tasse | lemon juice fresh |
| 2 Esslöffel | olive oil extra virgin |
| 12 | 4 ounce chicken breast halves, bone-in, skin removed |
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Serve 1 breast per person with tzaziki sauce, couscous and grilled bell pepper strips. Tzakiki Sauce, a Greek sauce made with yogurt, cucumbers and garlic. This recipe works equally well when cut in half to serve 6.
Mix all ingredients, except chicken, in a nonmetallic bowl. Add chicken to the marinade; toss gently to coat pieces well. Cover and refrigerate for 1 to 2 days.
Prepare a barbecue grill so coals are white-hot. Spray grill with nonstick coating. Remove chicken pieces from marinade and place on grill. Cook, turning chicken frequently so it does not burn, until juices run clear when large part of breast halves are pierced. Cooking time will vary between 12 and 20 minutes, depending on the heat of grill and the thickness of the breasts.
Printed in Riv Press-Enterprise 19 Se 96. Pat H. McRecipe. (185 calories, 6 grams fat 72 milligrams cholesterol, 265 milligrams sodium.)
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