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Moroccan barbecue chicken

Caroline Hire
Transform barbecued chicken with this simple and quick spice paste from Caroline Hire

Moroccan barbecue chicken

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.

Cook's note: if you do not have a pestle and mortar, put all the ingredients in a freezer bag and pound with a rolling pin.

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Serves: 4

Prep: 5 min
Cook: 10 min

Ingredients
2 Lemons, zest only
1 tsp Cumin seeds
2 tsp Coriander seeds
1 tsp coarse sea salt
2 tbsp mixed peppercorns
1 tsp crushed dried chillies
handful coriander leaves, finely chopped
2 - 3 tbsp Olive oil
4 chicken breasts