This is from the Telegraph Magazine. The spicing in the marinade sounded interesting so I was keen to give it a try. The recipe suggested marinating the chicken for up to two hours but I gave it three.<\/p>\n
This is good served with some salad leaves and garlic yogurt – just grate 2 garlic cloves into 250g Greek yogurt; it’s a sort of healthier Alioli sauce.<\/p>\n
| serves:<\/td>\n | \n\t 4\n\t <\/td>\n<\/tr>\n |
| preparation time:<\/td>\n | \n\t 1 mins\n\t <\/td>\n<\/tr>\n |
| cooking time:<\/td>\n | \n\t 1 hr\n\t <\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/div>\n \n Ingredients<\/h2>\n\n Method<\/h2>\nWhisk together the olive oil, lemon juice, garlic, spices and some salt and pepper. Put the chicken in a glass bowl and pour over the marinade. Let the chicken marinate for a couple of hours in the fridge.<\/p>\n When ready to eat, heat a griddle or frying pan until very hot. Shake off excess marinade from the chicken and add to the pan. Cook on a high heat to get a good colour, then reduce the heat and flip the chicken pieces over. Cook them until cooked through with no pink juices running when pierced.<\/p>\n \n \n<\/div>\n |