Spatchcock spicy chicken breasts
Served with a lovely fresh green salad and lemon wedges, Sally Bee's spatchcock chicken dish is full of flavour!
Ingredients
4 chicken breast portions, butterflied out into a spatchcock2 tbsp extra virgin olive oil1 tsp cumin seeds½ tsp fennel seeds1 bay leaf2 medium onions, sliced3 tsp ground coriander1 tsp chilli powder1 tsp garam masala1 tsp ground turmeric2 green chillies, slitFreshly ground black pepper1 tbsp fresh coriander or parsley, chopped, to garnish
Method
Over a medium heat in a large non-stick frying pan, heat the olive oil
Add the cumin seeds, fennel seeds and bay leaf. When they begin to crackle add the sliced onions and fry for 10-15 minutes over a low heat.
Now add the ground coriander, chilli powder, garam masala and ground turmeric. Sprinkle with a little water and continue to fry over a low heat.
Add the butterflied chicken portions (you may need to do this 2 at a time) and green chillies and fry, stirring continuously
Sprinkle with a little more water if required
Reduce the heat and cook, covered, for 10-15 minutes
Add the crushed black peppercorns and remove the lid and reduce any excess moisture by increasing the heat, stirring all the time
Serve garnished with fresh coriander. Delicious!