These delicious chicken breasts are tenderised, then marinaded in a Middle Eastern spice and lemon mix, before being cooked on a hot griddle.
They are a lovely combination of soft, tender meat and a perfectly charred exterior. If you don't have a griddle pan, then they'd work really well on a BBQ too.
I like to serve them over cous cous that has been flavoured with Ras el Hanout and cooked in chicken stock. If I have time, I like to mix through diced peppers and onions that have been roasted in the oven, and some toasted almonds. It's a lovely combination.
Serves 3-4
3 chicken breasts
1/2 tablespoon of apricot harissa
1 teaspoon of cumin
1 teaspoon of cinammon
1/2 teaspoon of turmeric
1 tablespoon of lemon juice
2 tablespoons of vegetable oil
Salt (to taste)
- If the chicken breasts are large, cut the chicken fillet (tenderloin) from the chicken breasts and save for another dish.
- Lay the chicken breasts, one at a time, on a chopping board between two sheets of cling film.
- Beat each chicken breast with a rolling pin until they are approx 1 - 1.5 cm thick.
- Mix together the remaining ingredients and then rub into (or paste onto) the chicken breasts.
- Leave to marinate in the fridge until ready to cook.
- Heat a griddle pan over a medium heat until it's very hot.
- Lay the chicken breasts onto the griddle and cook for 3-5 minutes on each side until charred and cooked through.
