3 lbs. chicken breasts, boned & skinless (weight after boning & skinning)

MARINADE:

5 tbsp. olive or vegetable oil
4 tbsp. red wine vinegar
1 med. sized onion, peeled & chopped
1 whole head of garlic (each clove peeled & chopped)
A piece of fresh ginger, about 1" cube, peeled & chopped
2 tbsp. whole fennel seeds
2 tbsp. ground cumin
2 tsp. ground coriander
Seeds from 8 cardamom pods
1 tsp. ground cinnamon
8 whole cloves
20 black peppercorns
1/2 - 3/4 tsp. cayenne (use as desired, these measures are for a mildly hot dish)
2 tsp. salt
3 tbsp. tomato sauce

Combine all ingredients needed for the marinade in the container of an electric blender. Blend at high speed until you have a smooth paste.

Wipe all the chicken pieces thoroughly dry. Divide breasts in 2 sections and then cut each section into strips that are 1 1/2" or 2" long and about 1/2" wide.

In a bowl combine the chicken and the marinade and mix well. I use my hands to rub the marinade into the chicken pieces. Cover and refrigerate 4 to 5 hours.

Preheat the broiler (45 minutes before serving if you are going to eat it hot). Line a baking tray with aluminum foil. Spread the chicken (most of the marinade will cling to it) thinly on the tray. (You will need to do two batches unless you have an extra large broiler.)

When the broiler is well heated, put in the tray with the chicken. Broil for 10 minutes, turn the pieces over and broil another 10 minutes, or until the chicken is lightly browned. Remove chicken pieces with a spatula and place in warm serving dish. Cover and keep in warm place. Do the second batch the same way. (I usually put the second batch in to broil and serve the first batch. As soon as people are ready for seconds, the next batch is almost ready.) Remember, this chicken will not have a uniformly dark brown color; it should be dark only in spots.

To Serve: Place on warm platter and serve with a rice dish, a lamb dish if you are entertaining, a yogurt dish and at least one vegetable. Serve as an appetizer with toothpick. Eat it cold at picnics, also with the aid of toothpick.