Grilled spiced chicken
The Lebanese are a very hospitable people and would often welcome us into their homes. This recipe is a take on a dish that I had in the village of As Sultaniyah, just north of Tibnine, where we were treated to an excellent lunch of chicken cooked on a ch
SERVES
4
PEOPLE
PREP TIME
10
MINUTES
COOKING TIME
20
MINUTES
Ingredients
12 chicken thighs
zest and juice of 2 lemons
120ml (scant 4 1/2fl oz) olive oil
4 garlic cloves
2 teaspoons smoked paprika
5g (scant ¼ oz) cumin seeds
5g (scant ¼ oz) coriander seeds
10 green cardamom pods
1 teaspoon chilli powder
1-2 teaspoons sea salt
300g (10oz) Greek or plain yoghurt
Method
Toast the coriander and cumin seeds on a dry pan to release the oils and pass through a spice grinder. Alternatively, pound in a pestle and mortar.
Grate and juice the 2 lemons.
Transfer the chicken pieces into a bowl (or a zip-lock bag) with the lemon juice and zest, olive oil and all the dry ingredients. Mix well and refrigerate overnight.
To cook, remove the chicken from the refrigerator at least 30 minutes before cooking. The chicken pieces can be skewered and grilled on a BBQ or can be transferred to a suitable dish and roasted in a hot oven for 25-30 minutes.
To serve, drizzle with yoghurt and serve with manoushi bread or pitta bread.
Note: Chicken breast can also be used. Butterfly the chicken breast and bat it out, then marinade (as above). This will cook on a grill in 8 to 10 minutes.
