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!
