- 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.