Aug 11, 2010
I’m a fan of “red” food and love my spices. This recipe is spicy, rich and delicious. Ideal for barbecues but can also be grilled to great effect.
Ingredients
- 2 lemons worth of zest
- 1 tsp cumin seeds
- 2 tsp coriander seeds
- 1 tsp sea salt
- 2 tbsp mixed peppercorns
- 1 tsp red chilli flakes
- handful finely chopped coriander leaves
- 3 tbsp olive oil
- 4 chicken breasts
Instructions
- Mix the lemon zest, cumin seeds, coriander seeds, sea salt, mixed peppercorns, chillies and chopped coriander to a coarse consistency using a pestle and mortar.
- Stir in the olive oil to form a thick paste.
- Cover the chicken breasts with the paste and cook them on the barbecue for 10 – 15 minutes or until throughly cooked, turning once. Grill on moderate for around the same time.
Cooking time (duration): 15
Diet (other): Low calorie, Reduced fat
Number of servings (yield): 4
Meal type: lunch
Culinary tradition: Middle Eastern
