Here is a taste of the Middle East right in your own kitchen. The marinade will drip down onto your grill pan, but if you line it with kitchen foil, it will save you the job of scrapping the cooked on marinade off.

Serves: 2 adults

2 chicken breasts 125g each
1 teaspoon ground corriander
1/2 teaspoon ground cumin
1 clove garlic crushed
1 teaspoon oilve oil
70 grams natural yoghurt
  1. Preheat the grill to a medium heat.
  2. Mix the corriander, cumin, garlic, oil and yoghurt in a large bowl.
  3. Add in the chicken breats and coat on all sides.
  4. Grill the chicken for 15-20 minutes until cooked through and slightly charred on the outside.

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