Quick
and tasty. Serves 4
Marinade
(to cover 1lb of chicken
cut into bite size pieces)
2tsps
ground coriander
2tsps
ground cumin
(I
am a bit more generous with the coriander, rounded spoons for
coriander, flat ones for the cumin)
1tsp
turmeric
¼
- 1 tsp paprika or cayenne pepper (according to how spicy you like it)
Crushed
garlic
(depends on how garlic-y you like it– I think half a bulb is about
right!)
Lemon
juice,
add enough to make a thick paste, but not sloppy, about 1-2 tbsp
Add
chicken and mix to coat. Leave for about 10 minutes while grill heats up.
Foil
line a roasting tin, spread chicken out and cook under a hot grill
for 5-10 mins. Cut into a big piece to check chicken cooked through
(ie no pink remaining)
Serve
with toasted pita
breads,
yoghurt
(I think greek is best) and chopped peppers (the
marinated chicken is lovely on its own, but the peppers and yoghurt
work brilliantly together stuffed in pita bread).
This is also good in tortilla wraps.
It is tasty cold on a picnic as well.
This is also good in tortilla wraps.
It is tasty cold on a picnic as well.
1tsp
= 5ml
1tbsp
= 15ml
1lb
= 450g
You might also like
Spicy Chicken Drumsticks
Chicken and Bacon Casserole
For more ideas, follow me on twitter @Tyne_Teas
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