Cumin is one of my favourite spices, adding a lovely earthy warmth to many dishes. Here I've combined it with lemon, garlic and olive oil - a simple but delicious mix of flavours.
The lemon juice tenderizes the chicken breast, so its beautifully moist with a gorgeous charred exterior from griddling.
If you don't have a griddle, then you can simply slice the marinaded chicken breasts into pieces and pan fry (as per the last photo).
I like to serve it with homemade tzatziki and a roasted cauliflower, pistachio and sultana salad. It's also great with Taktouka, a Moroccan tomato and pepper warm salad.
Serves 4
3 tablespoon of olive oil
2 cloves of garlic
1 teaspoon of cumin
½ lemon
4 chicken breasts
Seasoning
- If the chicken breasts are large, cut the chicken fillet (tenderloin) from the chicken breasts and save for another dish.
- Lay the chicken breasts, one at a time, on a chopping board between two sheets of cling film.
- Beat each chicken breast with a rolling pin until they are approx 1 - 1.5 cm thick.
- Lay the breasts in a tupperware container and pour over the olive oil.
- Crush or grate the garlic and add it to the chicken, along with the juice from half a lemon.
- Mix well until the chicken breasts are nicely coated in the marinade.
- Leave in the fridge, ideally for at least 30 minutes to le the flavours infuse.
- Heat a griddle pan over a medium heat until it's very hot.
- Lay the chicken breasts onto the griddle and cook for 3-5 minutes on each side until charred and cooked through.
