Chicken Breasts with Tomatoes and Olives

The 5 Ingrediants:

4 (6-ounce) skinless, boneless chicken breast halves 

1 cup multicolored cherry or grape tomatoes, halved

3 tablespoons oil and vinegar dressing, divided

20 olives, halved 

1/2 cup (2 ounces) crumbled feta cheese 

Preparation: 

Prepare grill to medium-high heat. Sprinkle chicken evenly with 1/4 teaspoon salt and 1/4 teaspoon freshly ground black pepper. Place chicken on grill rack coated with cooking spray, and grill for 6 minutes on each side or until chicken is done. Keep warm. Combine tomatoes, 1 1/2 tablespoons dressing, and olives in a medium skillet over medium heat, and cook for 2 minutes or until tomatoes soften slightly and mixture is thoroughly heated, stirring occasionally. Brush chicken with remaining 1 1/2 tablespoons dressing. Cut each chicken breast half into 3/4-inch slices. Top each chicken breast half with 1/4 cup tomato mixture. Sprinkle each serving with 2 tablespoons cheese and torn basil leaves, if desired.

Bhatti da Murga Pindiwala

Ingredients: 8 chicken legs (with bone), Desi ghee/clarified butter for basting

The Marination: 3 Tbsp cooking oil, 5 tsp garlic paste (strained), 3 1/2 tsp ginger paste (strained),
3 Tbsp yogurt (whisked), 4 Tbsp malt vinegar, 2 tsp black pepper (freshly roasted & coarsely ground),
2 tsp pomegranate powder, 1 1/2 tsp black cardamom powder, 1 1/2 tsp cinnamon powder, 1 1/2 tsp cumin powder, 1 1/2 tsp coriander powder, 1 tsp nutmeg powder, 1 tsp green cardamom powder, 1 tsp clove powder, 1 tsp all spice powder, 1/2 tsp mace powder, 1/4 tsp nutmeg powder,
A pinch of dried fenugreek leaf powder, A pinch of salt 

Method

The Chicken:
Clean and make angular and deep incisions, 3 on each thigh and 2 on each drumstick.

Marination:
Heat oil in a wok, add garlic and ginger and stir-fry over medium heat until the moisture evaporates.
Remove wok from heat, stir-in yogurt, mix well, and transfer it to a large bowl and let it cool.
When cool, mix the remaining ingredients to prepare the marinade.
Vigorously rub the chicken legs with this marinade and reserve in a bowl for 6 hours.

Cooking:
Place the marinated chicken in convenient batches on a charcoal grill and roast over medium heat for 5-6 minutes, turning once, and basting with ghee at regular intervals.
Remove, and separate the drumstick bone from thigh bone, without separating the meat.
Return chicken to grill and roast for a further 2-3 minutes, turning and basting once.

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