For a side dish, try basmati rice cooked with a pinch of saffron.

　　

Ingredients

serves 4

　　1 container (32 ounces) plain yogurt

　　1 piece (5 inches) peeled fresh ginger, grated (about 1/4 cup)

　　1/2 teaspoon ground cumin

　　1/2 teaspoon cayenne pepper

　　Coarse salt

　　4 boneless, skinless chicken breast halves (about 8 ounces each)

　　1 small red onion, thinly sliced

　　1 cucumber, peeled, seeded, and chopped

　　3 sprigs fresh cilantro, stems removed

　　Juice of 1 lime

　　

Step 1

Stir together the yogurt, ginger, cumin, 1/4 teaspoon cayenne, and 1/2 teaspoon salt in a 9 × 13-inch baking dish.

　　

Step 2

Starting on one long side, cut each chicken piece almost in half horizontally (stop about 1/2 inch before reaching opposite side). Open each piece like a book.

　　

Step 3

Add the chicken to the marinade in the dish; turn to coat. Cover with plastic wrap. Refrigerate at least 1 hour or up to 8 hours.

　　

Step 4

Preheat the broiler. Toss together the red onion, cucumber, cilantro, lime juice, remaining 1/4 teaspoon cayenne (or to taste), and a pinch of salt in a small bowl.

　　

Step 5

Transfer the chicken to a broiler pan. Discard the marinade. Broil the chicken, rotating the pan once, until cooked through, about 10 minutes. Top with the cucumber mixture.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.