This time of year when the weather warms up and the nights become lighter is one of my favourite times of year. I love taking advantage of it and will eat outside as much as I can – breakfast, lunch and dinner, I’m not fussy. My ultimate outdoor meal is a toss up between a picnic and a BBQ and as this recipe would work well for either I think I’ve created a new favourite!
This recipe is so versatile as you can:
– cook it directly on the BBQ and enjoy outside
– cook it on a grill pan inside if the weather is against you
– allow it to go cold and enjoy on a picnic
– brown it in a casserole pan and then add chicken stock and cook slowly to create a tagine
- ½ lemon
- ½ tbsp oil
- ½ clove garlic, crushed
- Bunch of parsley
- Bunch of mint
- 1 tsp ground cinnamon
- 1 tsp ground coriander
- 1 tsp ground cumin
- ½ tsp chilli powder (optional)
- Salt and pepper to taste
- 4 chicken breasts or 8 boned/skinned chicken thighs
- 12 green olives, pitted and halved
- As strange as it might sound remove any pips from the lemon and chop it into chunks and place it in the blender - skin and all.
- Add oil, garlic, roughly chopped herbs, spices and seasoning.
- Add a little water to help the blender work. You should only need a tablespoon or so.
- Blend well to form a paste. Put ⅓ of the paste to one side and stir through a little more water to form a dressing.
- Rub the remaining ⅔ of paste over the chicken and leave to marinate for at least 30 mins or up to overnight in the fridge.
- Cook the chicken using your desired method - BBQ or grill pan - until it is cooked all of the way though, turning regularly.
- Remove from the heat and toss in olives the paste you set aside.
FODMAP// To make it low FODMAP omit the garlic and use garlic oil in place of the oil
STORAGE// Easily doubled and both the paste and the finished dish will keep in the fridge to use another night. They both also freeze well.
NUTRITION// All nutrition information is approximate and for one serving based on using chicken breasts