Chicken And Pasta With Jalapeno And Tomato Dressing
2 cloves garlic
1 tablespoon minced fresh ginger
2 teaspoon ground cumin
3 tablespoon red-wine vinegar
1/4 cup olive oil
salt and pepper
8 chicken thighs (about 2 pounds total)
----- Jalapeno and Tomato Dressing -----
4 tomatoes
2 jalapenos or other fresh hot chili peppers
2 cloves garlic
1 small red onion
1 cup minced fresh mint
1 cup minced fresh coriander
2 tablespoon red-wine vinegar
2 tablespoon olive oil
salt and pepper
1/2 lb fusilli or other dry pasta
Mint and/or coriander sprigs (optional garnish)
Mince 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.
Jalapeno and Tomato Dressing;
Peel, seed and chop tomatoes and place into a large bowl. Seed and mince jalapenos, mince garlic, onion, mint and coriander. Add to the bowl with 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 grill. If using wood chips, soak a handful in water for 20 minutes. Put chips on the fire. Grill chicken, turning occasionally and brushing with marinade, until crisp and dark brown on both sides, about 15 minutes total. Or broil for about 20 minutes.
Cook pasta in a large pot of boiling, salted water until just tender. Drain and toss immediately with tomato dressing.
Season pasta to taste with salt and pepper and put onto plates. Top each serving with 2 grilled chicken thighs and garnish with mint and/or coriander sprigs. Serve warm.
Yield: 4 servings
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