INGREDIENTS
1 teaspoon grated lemon rind
2 tablespoons lemon juice
4 tablespoons oil
2 cloves garlic, crushed
1 tablespoon grated fresh ginger
3 teaspoons ground cumin
5 teaspoons ground coriander
¼ teaspoon ground cayenne pepper
2 teaspoons sweet paprika
4 chicken breasts
Mint Yoghurt Sauce
3/4 cup plain yoghurt
2 tablespoons chopped fresh mint
1 tablespoon chopped chives
2 cloves garlic, crushed
1-2 tablespoons lemon juice
½ teaspoon sea salt
METHOD
- Combine all ingredients and massage into the chicken breasts. Allow to marinade for 2 hours.
- Insert grease filter in the rear of the oven. Pre-heat the oven grill on setting 3.
- Place the chicken on the baking and roasting rack which is positioned over the multi-purpose tray. Change function to Combination Grill –setting 3 – 85% moisture. Place on shelf position 2 and cook for 15 -20 minutes.
- Remove from the oven. Cover chicken loosely with foil and rest for at least 5 minutes before slicing. Serve with the Mint Yoghurt sauce, warm flatbreads and some bitter greens.
- Mint Yoghurt Sauce
- Combine all ingredients and mix well.