A great midweek dish

Ingredients

  • 4 chicken breast
  • 200 ml natural yoghurt
  • juice 1 lime
  • 2 cloves crushed garlic
  • 25 mm piece ginger, finely chopped
  • 15 g ground coriander
  • 5 g ground cumin
  • 5 g ground allspice
  • 5 g paprika
  • 1 tsp chilli flakes
  • salt
  • juice one lemon
  • 100 g butter
  • 1 red onion, sliced
  • 1 tin of chick peas
  • 1 tin of butter beans
  • 250 g large cous cous (called mograbiah or fregola, cooked)
  • clove sliced garlic
  • 50 mm piece grated ginger
  • 1 tblsp each smoked paprika, sumac, cumin
  • 450 ml strong chicken stock
  • juice and zest 1 lemon
  • lots chopped parsley
  • 1 tblsp golden raisins
  • 1 tblsp pine nuts

Method

  • Mix the lemon juice with 100g of butter.
  • Combine the rest of the marinade ingredients and coat the chicken well.
  • Cover and chill for at least 2 hours.
  • After they’ve marinated place under a hot grill, baste with the butter and lemon mix and turn when golden (about 12-15mins total).
  • Fry the onion, garlic and ginger until soft, this will take about 5mins.
  • Add the spices, raisins, beans & lemon zest and stir well.
  • Add the stock, bring to boil, then simmer for 20mins.
  • Before serving add the grilled chicken, lemon juice and pine nuts.
  • Serve with flat bread, honey and yoghurt!

More by Simon Rimmer:

Find recipes by keyword:

autumn family dinners four live spring summer winter mains north african