Ginger Jar Food

Monday, January 30th, 2012

Spicy grilled chicken with chucumber

I did notice a little theme when writing this newsletter, spice was cropping up A LOT. In my mind if I can’t have cream, butter, carbs or too much sugar, then I’ll turn to my spice box to bring the healthy stuff to life. Here we quickly grill some chicken, which has been marinated in a spicy rub and serve it with chucumber, an Indian salsa made from cucumber, tomato and chilli. It’s excellent.

Serves 2 to 3 for lunch

INGREDIENTS

Spice mix
2 tablespoons of coriander seeds
1 tablespoon of cumin seeds
The seeds from 3 to 4 cardamon pods (crack open and remove the seeds)
Toast the seeds in a pan, grind in a pestle & mortar or spice grinder and reserve half for the chucumber and half for the chicken marinade

Spicy grilled chicken
4 to 6 chicken thigh fillets, skinned and trimmed of as much fat as possible
A clove of garlic, grated
An inch of ginger, grated
½ teaspoon of ground cinnamon
½ teaspoon of cayenne pepper
1 tablespoon of tomato puree
2 tablespoons of white wine vinegar
Sea salt & black pepper
Half of your spice mix (see above)

Chucumber
1 red onion, finely diced
1 large cucumber, seeds removed then finely diced
100g ripe tomatoes, finely diced
A handful of chopped, fresh coriander
A pinch of dried chilli flakes, to taste
A squeeze of lemon juice
Salt & pepper
The other half of your spice mix (see above)

METHOD

1. This recipe really is as simple as this: Rub the spice mix onto the chicken (it does help to bash the chicken out a little flatter in places for even cooking) and grill under a medium grill until cooked through and charged in places.
2. Mix all the chucumber ingredients together and leave in the fridge until ready to use.
3. Slice the chicken into strips and serve in a pile on top of the chucumber.

ENJOY!

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