Spiced Chicken with Tomato Salsa
A deliciously simple chicken recipe that's perfect as a mid-week meal
- 4 free-range chicken breasts, skin on
- 2tbsp Baharat spice mix
- juice 2 lemons, plus extra wedges to serve
- 3tbsp oil
- 2 garlic cloves, peeled and bashed
- 250g (9oz) cherry tomatoes, diced
- handful coriander leaves, roughly chopped
- 2tbsp red wine vinegar
- ½ red onion, finely diced
Baharat is a sweet, earthy Middle Eastern spice mix. Find it in supermarkets or at seasonedpioneers.co.uk
Baharat means “spice” in Arabic and is used as an all purpose seasoning in Middle Eastern cuisine. But while blends vary, Baharat usually includes black pepper, cumin, cinnamon and cloves.
We’ve mixed Baharat with garlic and lemon in this flavoursome recipe.
When it comes to the salsa – fresh tomatoes are a great source of vitamin C and other minerals, while mixing them with vinegar and onions makes a great salsa that’s full of flavour and crunch.
Toss the chicken breasts in a freezer bag or non-metallic bowl with the Baharat, lemon juice, oil and garlic. Leave to marinate for 2 hours, or overnight.
Remove the chicken from the marinade, season and cook on a hot barbecue for 20 to 25 minutes with the lid on, turning once until blackened and piping hot all the way through. You can also cook them in the oven for 20 minutes at 200C, 180C fan, 400F, gas 6.
To make the salsa, mix all the salsa ingredients together and season well. Serve the chicken with the salsa, with extra lemon wedges on the side.