Middle Eastern Chicken Recipe

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15 min


30 min

Nutrition per portion

Calories 243 kCal 12%
Fat 13g 19%
  -  Saturates 3g 15%


  • 2tbsp whole coriander seeds
  • 1tbsp cumin seeds
  • 1tsp dried chilli flakes
  • 5tbsp chopped fresh flat-leaf parsley
  • juice and finely grated zest 1 lemon
  • 3tbsp olive oil
  • 6 boneless, skinless chicken breasts


  • Lightly toast the seeds in a dry frying pan, then tip into a mortar and pound with the pestle until coarse. Add the chilli, parsley, lemon zest, juice and oil and mix with salt and freshly ground black pepper.

  • Score the upper sides of the chicken with a sharp knife without cutting right through. Rub the spice mix into the cuts and spoon all around and over the chicken, giving it a good covering. Place in a non-metallic dish, cover with clingfilm and leave it to marinate in the fridge for at least an hour but overnight would be much better.

  • Preheat the oven to 190 C, 170 C fan, 375 F, gas 5. Put the chicken into a tin and bake for 25 minutes, depending on the thickness.

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