2 medium skinless boneless chicken breast halves -- (8 ounces)
BAHAMA MARINADE:
1/4 cup rice vinegar
3 tablespoons orange juice
1 clove garlic -- minced
1/2 teaspoon cumin seed -- lightly toasted and crushed
1/2 teaspoon dried oregano -- crushed
1/2 teaspoon paprika
1/4 teaspoon ground allspice
1/4 teaspoon coarsely ground black pepper
1 dash ground red pepper
For the pasta mix
1 cup chicken broth
1/4 cup quinoa
1/4 cup couscous
1 green onion -- chopped
1 orange -- peeled, halved and sliced
melon-sweet onion salsa -- optional
2 tablespoons orange marmalade
2 tablespoons snipped fresh cilantro
1 jalapeno pepper -- seeded and finely chopped
1 tablespoon rice vinegar
1 clove garlic -- minced
1/8 teaspoon salt
1 cup chopped seeded watermelon
1/4 cup finely chopped sweet onion
1 small orange -- peeled and chopped
Preparation
Put the chicken breasts in a shallow glass dish. Pour Bahama Marinade over chicken. Cover and refrigerate 2 to 12 hours. BRING chicken broth to boiling in a saucepan. Add quinoa; reduce heat; cover and cook over low heat for 10 minutes. Stir in couscous. Remove from heat. Let stand covered for 5 minutes. Stir in green onion, orange, and 1/8 teaspoon pepper.
Meanwhile, preheat broiler or prepare charcoal or gas grill for medium heat. Drain chicken, discarding marinade. Broil chicken about 4 inches from heat for 12 to 15 minutes, or grill directly over medium coals for 10 to 12 minutes, till no longer pink, turning once.
To serve: Slice the chicken and place atop couscous mixture. Top with Melon-Sweet Onion Salsa, if desired.
This barbecue chicken recipe makes 2 servings.
For the Calypso marinade:
Combine 1/4 cup rice vinegar; 3 tablespoons orange juice; 1 clove garlic, minced; 1/2 teaspoon cumin seed, lightly toasted in a pan over medium heat and crushed; 1/2 teaspoon dried oregano, crushed; 1/2 teaspoon paprika; 1/4 teaspoon ground allspice; 1/4 teaspoon coarsely ground black pepper; and a dash ground red pepper. Makes about 1/2 cup.
