This recipe comes from my friend Rene, a CSA Member and Workshare. She made the Cilantro Sauce and brought it to the farm with tortilla chips for us to munch on while working. It makes an excellent chip dip! It would also be great on chicken, pork or fish.
1 tsp chili powder
1 tsp ground cumin
1/4 tsp salt
1 pound chicken
1/2 cup cilantro springs
1/4 cup parsley springs
1/4 cup blanched slivered almonds
1 clove garlic
1 Serrano chili pepper, seeded (wear plastic gloves when handling)
1/8 tsp salt
2 Tbsp lime juice
2 Tbsp extra virgin olive oil
2 Tbsp water
Sprig cilantro, for garnish
Coat grill rack or broiler-pan rack with cooking spray. Preheat the grill or broiler.
In a cup, combine the chili powder, cumin, and salt. Cut two 1/2 inch deep slashes in each side of the chicken tenders. Rub the spice mixture over the chicken, pressing into the slits. Place the chicken in a baking pan and coat completely with cooling spray. Let stand for 10 minutes.
In a food processor, combine the cilantro, parsley, almonds, garlic, chile pepper, and salt. Process until chopped. While the processor is still running, add the lime juice and oil through the feed tube, stopping the machine once or twice to scrape down the sides of the container until the sauce is smooth. Pour the sauce into the bowl. Stir in the water, cover, and chill until ready to serve.
Place the chicken on the prepared rack and grill or broil 6 inches from the heat, turning several times, for 15 minutes, or until a thermometer inserted in the thickest portion registers 170 degrees F and the juices run clear. Serve with the sauce and garnish with cilantro.
Makes 4 servings.
Per serving: 248 calories, 13 g fat, 2 g saturated fat, 28 g protein, 4 g carbohydrate, 1 g dietary fiber, 66 mg cholesterol, 324 mg sodium