Spice-Rubbed Chicken Finger with Cilantro Sauce
This is FABULOUS!!!!!! Actually one of my faves. A must try! My friend Kim joined us for this meal and she really enjoyed it too (or at least she said she did). The dipping sauce is delicious. It is great to have such a wonderful cook in the house. Thanks Brad! We also had okra and tomatoes with this (former recipe). Since Kim was here we decided against busting out the camera like dorks and taking staged pictures. You just have to try it for yourself. I look forward to having left over chicken lettuce wraps tomorrow for lunch. YUM! The recipe is as follows. Bon Appetite!
1 teaspoon chili powder
1 teaspoon ground cumin
1/4 teaspoon salt
1 pound chicken breast tenders
1/2 cup cilantro sprigs
1/4 cup parsley springs
1/4 cup blanched slivered almonds
1 serrano chile pepper seeded (wear plastic gloves when handling)
1/8 teaspoon salt
2 tablespoons lime juice
2 tablespoons EVOO
2 tablespoons water
Sprig cilantro, for garnish (we don't do this part...garnish, smarnish)
Coat a grill rack or broiler-pan rack with cooking spray. Preheat the grill or broiler.
In a cup, combine the chili powder, cumin, and salt. Place the chicken in a baking pan and coat completely with cooking spray. Let stand for 10 minutes.
In a food processor (or blender), combine the cilantro, parsley, almonds, garlic, chile pepper, and salt. Process until chopped. While the processor is running, add the lime juice and oil through the feed tube, stopping the machine one or twice to scrape the sides of the container until the sauce is smooth. Pour the sauce into a bowl. Stir in the water, cover, and chill until ready to serve.
Place the chicken in the prepared rack and grill or broil 6" 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 the cilantro...or not.