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Blackened chicken with grapefruit, gin and juniper

Alan Coxon from Good Food Live
For a tasty meal try Alan Coxon's recipe for spiced chicken served with a gloriously tangy, gin-flavoured citrus sauce

Blackened chicken with grapefruit, gin and juniper

Method

1. Preheat the oven to 180ºC/gas 4.

2. Place the shallots, garlic, lemon zest and juice and sea-salt in a food processor and blend into a paste.

3. Using a sharp knife, cut three small incisions across the back of each chicken breast and spread with the shallot paste.

4. Dust the breasts with the chilli, thyme, paprika, allspice and black pepper.

5. Heat the corn oil in a frying pan until hot. Add the chicken breasts and fry until browned on both sides.

6. Transfer the browned chicken to a roasting tray and roast for 12 minutes, until cooked through.

7. Meanwhile, heat the olive oil in a saucepan. Add the crushed garlic, juniper, rosemary, gin, grapefruit zest and juice and heat through.

8. Lightly oil a griddle pan and heat through until very hot. Add the grapefruit segments to the griddle pan and sear on both sides.

9. To serve, mix together the coriander and rocket and place on a serving plate. Top with the roasted chicken, Drizzle over the juniper sauce, garnish with charred grapefruit segments and serve at once.

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Serves: 2

Prep: 25 min
Cook: 20 min

Ingredients
2 chicken breast fillets, each 250g, skins removed
4 Shallots, peeled
6 garlic cloves, crushed
grated zest and juice of 1/2 lemon
1 tsp sea salt
1 tsp Chilli powder
1/2 tsp chopped thyme
1/2 tsp Paprika
1/2 tsp allspice
1 tsp freshly ground black pepper
corn oil, for shallow-frying
125ml Olive oil
1 tsp crushed juniper berries
1 tbsp chopped rosemary leaves
3 tbsp gin
zest of 1 Grapefruit
juice of 2 grapefruits
segments of 2 pink grapefruits
small bunch of Coriander, torn into sprigs
rocket leaves