Ingredients
- 400g Chicken thigh fillets/or breast fillets
- 2 tablespoons cumin seeds
- 1 tablespoon coriander seeds
- 1 teaspoon smoked Spanish paprika
- 1 clove garlic (crushed)
- 2 green onions (shallots/spring onions)
- 1 lime juice (juice only)
- 1 cup Greek style yoghurt
- 50ml extra virgin olive oil
Method
Place a small saucepan on the wok burner or on the cook top and set on low. Dry grill the cumin seeds and coriander seeds until fragrant. Remove and grind fine in a mortar and pestle.
Place the spice mix into a a blender along with the paprika, garlic, green onions, half the lime juice and yoghurt.
Process quickly until just blended then coat the chicken fillets. Refrigerate for several hours or until required.
Heat the hot plate on high for 5 minutes, lightly oil the surface carefully and add the chicken. Turn down the heat to low and grill on all sides for 12 minutes or until just cooked.
Present on steamed rice or in some flat bread with a little rocket or baby spinach.