When it comes to quick and ridiculously easy lunch or dinner recipes this one is an absolute winner!
I N G R E D I E N T S :
Juice of 2 lemons
4 skinless chicken breast
4 tsp paprika
1 onion chopped
vegetable oil, for brushing
F O R T H E M A R I N A D E :
300ml Greek yogurt, or coconut yogurt
A large piece ginger grated
4 garlic cloves, crushed
2 tsp garam masala
2 tsp ground cumin
1 tsp chilli powder
1 tsp turmeric
T O S E R V E :
Watercress
2 x plain naan breads
Red chilli, chopped
Fresh coriander, chopped
1 lime
M E T H O D :
1. Mix the lemon juice with the paprika in a glass bowl. Dice the chicken breasts into reasonably large chunks, then turn them in the juice and paprika and set aside for around a quarter of an hour or so.
2. Meanwhile, mix the marinade ingredients together and once the 15 minutes is up add to the chicken. Give everything a good mix, then cover and chill for at least 1 hr – the longer you leave it the better the infusion of flavour.
3. We cooked the chicken on the Wolf bake stone which you can purchase for a Wolf here – heat the Wolf oven to 285C and add the chicken pieces directly to the bake stone. To avoid staining use baking sheet to protect the stone. If you’re not using a bake stone kit, you can simply grill the chicken pieces using a rack over a baking tray. Brush over a little oil and grill for 8 mins on each side or until lightly charred and completely cooked through. You will need to keep a close eye!
4. Serve on baked / grilled naan breads with Greek yogurt, watercress, chopped chilli and coriander – a squeeze of lime is also really good.
Images: HM
