Moroccan barbecue chicken
By: Caroline Hire
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Moroccan barbecue chicken
- Prep time:
- 5 mins
- Cook time:
- 10 mins
- Serves:
- 4
Transform barbecued chicken with this simple and quick spice paste from Caroline Hire
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Tips and suggestions
- Cooks Tips...
- if you do not have a pestle and mortar, put all the ingredients in a freezer bag and pound with a rolling pin.
Ingredients
- 2 Lemons, zest only
- 1 tsp Cumin seeds
- 2 tsp Coriander seeds
- 1 tsp coarse sea salt
- 2 tbsp mixed peppercorns
- 1 tsp dried red chilli flakes
- handful coriander leaves, finely chopped
- 2 - 3 tbsp Olive oil
- 4 Chicken breast
Method
1. Pound 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 paste.2. Smear the chicken breasts with the paste. Cook them on the barbecue over a moderate heat for 10 - 15 minutes or until throughly cooked, turning once during cooking time.
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