PREPARATION: Mince the garlic and ginger. In a bowl, combine garlic,
ginger, cumin, the 3 tablespoons vinegar, the 1/4 cup olive oil and salt
and pepper to taste. Add the chicken, stir to coat, and let stand at room
temperature, stirring once or twice, for about 1 1/2 hours.

For the Jalapeno and Tomato Dressing, peel, seed and chop the tomatoes and
place into a large bowl. Seed and mince the jalapenos. Mince the garlic
and onion. Mince the mint and coriander. Add the garlic, onion,
jalapenos, mint and coriander to the bowl with the tomatoes. Stir in 2
tablespoons vinegar, 2 tablespoons olive oil and salt to taste and let
stand at room temperature, stirring once or twice, for at least 45 minutes.

Recipe can be made to this point a few hours ahead.

COOKING and SERVING: Heat the grill. If using wood chips, soak a handful
in water for 20 minutes. Put chips on the fire. Grill the chicken,
turning occasionally and brushing with the marinade, until crisp and dark
brown on both sides, about 15 minutes total. Or broil for about 20 minutes

Cook the pasta in a lerge pot of boiling, salted water until just tender.
Drain and toss immediately with the tomato dressing.

Season pasta to taste with salt and pepper and put onto plates. Top each
serving with 2 grilled chicken thighs and granish with mint and/or
coriander sprigs. Serve warm.

Makes 4 servings.