Ingredients
- 4 chicken breasts, skin on
- Marinade
- 100ml extra virgin olive oil
- 3 small red chillies, seeds removed, finely diced
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp paprika
- 1 tsp ground turmeric
- grated zest of 1/2 lemon
- juice of 1 lemon
- 2 tbsp chopped coriander
- sea salt
- Cucumber and yoghurt relish
- 3 Lebanese cucumbers, peeled, halved lengthways and seeds removed
- 1 stalk celery
- 100ml extra virgin olive oil
- 2 tbsp red wine vinegar
- 1 tsp wholegrain mustard
- sea salt and freshly ground pepper
- 1/4 cup Greek-style or sheep's-milk yoghurt
- 1 vine-ripened tomato, peeled, seeded and roughly chopped
- 1 large handful mint leaves
Method
Place each chicken breast between 2 sheets of greaseproof paper and pound it gently until the fillet is about 15mm thick.
To make the marinade, place all the ingredients in a food processor and process until they are well combined but not completely puréed.
Marinate the chicken breasts for 1 hour.
Meanwhile, make the relish.
Use a sharp knife or Japanese mandolin to finely slice the cucumber and celery.
In a bowl, whisk the oil, vinegar and mustard together, then season with salt and pepper to taste.
Fold in the yoghurt. Add the cucumber, celery, tomato and mint leaves, and mix to combine.
Heat a barbecue or grill pan to hot.
Remove the chicken from the marinade and grill it, skin side down, for 2 minutes, then turn and cook for a further minute or until just cooked through.
Rest in a warm place for about 1 minute.
Place the chicken pieces on a platter, and serve with the relish on the side.
