4 Chicken breasts
1 tsp Crushed, dried red chillies
1 tsp Whole coriander seeds, roasted
2 tsp Whole cumin seeds, roasted
1 tsp Smoked paprika
1 tsp Cayenne pepper
50ml Morgenstern extra virgin olive oil
Salt & pepper
- Grind all the rub ingredients in a mortar and pestle until well-blended and the pour in the oil and mix to paste.
- Rub the chicken breasts with the pate and leave to marinade for 20 minutes.
- Place the chicken breasts on an oiled grill and cook for about 20 minutes, or until tender and juicy.
from the kitchen of Peter Goffe-Wood