Chermoula Chicken with Papaya

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

1. 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.

2. In a bowl make the marinade by combining the lemon juice, lemon zest, ground cumin, ground coriander, fresh coriander, fresh parsley, and paprika.

3. Add the chicken, mix well and cover with cling-film (plastic wrap) and leave in your fridge overnight (optional).

4. 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.

5. 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.

6. Place your lettuce leaves on your chosen plate, load with the cucumber, cooked chicken, sliced red onion, and papaya.

7. Sprinkle with a few dried chilli flakes and garnish with fresh coriander and enjoy.