Coriander and Lemon Spicy Chicken

Preparation Time: 20 minutes (allow up to 24hrs for marinade)
Cooking time: 20 minutes
Serves: 2

Quick and easy to prepare, this recipe is perfect for barbecues and al fresco dining. The tangy sauce can also be used with drumsticks or cubes of chicken speared on kebab sticks.

Choose British chicken with the Red Tractor and Union Jack on pack and you’ll know that you’re getting fresh, local birds that are fully traceable back to independently inspected British farms. Or ask your butcher if it’s British.

Ingredients

4 British chicken drumsticks
6 cardamom pods
Juice of 1 lemon
Zest of 1 lemon
1½ teaspoons ground cumin
1½ teaspoons ground coriander
2 crushed garlic cloves
200g couscous

Method

1. Place 6 cardamom pods in a non-stick frying pan and roast them for a couple of minutes until they turn golden brown – you don’t need any oil to do this, just a gentle heat, but stir frequently to ensure that the pods are roasted evenly.

2. Transfer them to a pestle and mortar, then remove the seeds from the pods and crush lightly. Alternatively put the pods in a deep bowl, take the end of a rolling pin and gently hit them so that you remove the seeds, which can then be crushed slightly to release their flavour.

3. Next place 4 chicken drumsticks in a shallow glass bowl and, with a sharp knife, cut a couple of slits in the top of each chicken piece. Pour over the lemon juice and sprinkle on the lemon zest, crushed cardamom seeds, cumin, coriander and garlic. Toss the chicken in the marinade, ensuring that the spices and garlic go deep into the cuts. Cover and place in the fridge for 24 hours (or as long as is possible), turning occasionally.

4. When your barbecue is at the correct temperature, take the chicken drumsticks out of the bowl and cook over a medium heat for about 15–20 minutes, until thoroughly cooked.

5. Meanwhile, make some soft couscous to serve with the chicken. Cover about 200g couscous with boiling water, stir, then leave for 4–5 minutes or until the couscous has soaked up the water.

Nutritional Information   Per Serving Per 100g Calories 397 kcal 111 kcal Protein 19.5 g 5.5 g Carbohydrates 20.2 g 5.7 g Fat 23.5 g 6.6 g Saturated Fat 7.4 g 2.1 g