Ref: 605
Heading: Mains
Cuisine: African/Moroccan
Food Type: Meat
No of Portions: 4
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Ingredients & Prep
4 Chicken breasts
brushing
Apricot jam
Marinade
60 tbsp
Olive oil
2 tbsp
Lemon juice
4 Garlic cloves finely grated
1 tbsp
Fresh ginger grated
2 tsp
Paprika
1 tsp
Ground cumin
1 tsp
Ground coriander
1 tsp
Chilli powder
1/2 tsp
Ground cinnamon
1/2 tsp
Ground turmeric
10 g
Fresh coriander chopped
1/2 tsp
Salt
1/2 tsp
Freshly ground black pepper
Garnish
sprinkle
Fresh coriander chopped
Method
Step 1
Place each chicken Brest's between 2 sheets of cling film & flatten out with a mallet or base of a frying pan, don't over bash, keep in one piece.
Step 2
Place all the marinade ingredients into a bowl & mix then add bashed chicken breast's into the bowl (or a bag) coating each one, cover with cling film & leave to marinate in the fridge for at least 2 hours.
Step 3
Cook the chicken breast's on a griddle pan or under the grill on a med heat for 10 mins per side or until they reach 80'c in the middle, use a temperature probe to be sure.
Step 4
Brush each chicken Brest with apricot jam on both sides & cook for another minute a side.
Step 5
Place chicken on a serving platter & sprinkle over garnish.
Suggestion & Tips
Best with couscous or rice.