A delicious chicken with a tasty traditional North African marinade.
Serves: 1
INGREDIENTS
- Juice and zest of half a lemon
- ½ teaspoon of ground cumin
- ½ teaspoon of ground coriander
- 1 heaped teaspoon of fresh chopped coriander (remember to save a little for a garnish)
- 1 heaped teaspoon of fresh chopped parsley
- ½ teaspoon of paprika
- Palm size and thickness amount of chicken breast diced
- 1 teaspoon of extra virgin oliveoil
- 3-4 little gem lettuce leaves or similar
- ½ cucumber finely chopped
- ½ papaya finely chopped (or mango)
- ½ small red onion finely sliced
- Pinch of chilli flakes
METHOD
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I always prep the chicken the night before and leave it covered in the fridge overnight to let all the flavours of the delicious North African-inspired marinade soak into the chicken. You do not have to do this if you want to make it quickly, as it is still just as delicious.
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In a bowl make the marinade by combining the lemon juice, lemon zest, ground cumin, ground coriander, fresh coriander, fresh parsley, and paprika.
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Add the chicken, mix well and cover with cling-film (plastic wrap) and leave in your fridge overnight (optional).
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If you choose to marinate overnight, remove the chicken from the fridge about 15-30 minutes before you start to cook to bring to room temperature. Keep it covered in a cool place. This will ensure the chicken cooks evenly and is nice and juicy.
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Add a teaspoon of extra virgin olive oil to a non-stick frying pan and then slowly cook your marinated chicken on a medium heat for 15-20 minutes or until completely cooked through.
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Place your lettuce leaves on your chosen plate, load with the cucumber, cooked chicken, sliced red onion, and papaya.
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Sprinkle with a few dried chilli flakes and garnish with fresh coriander and enjoy.