| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Main course | 4 | Servings | |
INGREDIENTS
| 4 | Chicken Breasts | |
| 2 | T | Ground Ginger |
| 1 | t | Cinnamon |
| 1 | Onion, chopped | |
| 2 | t | Ground Almonds |
| 30 | Olive Oil | |
| 1/2 | Lemon, juice | |
| Salt and Pepper | ||
| A few strands of saffron | ||
| 100 | g | Raisins |
| 100 | g | Blanched Whole Almonds |
| 2 | Plum Tomatoes, chopped | |
| 100 | g | Cooked Chick Peas |
| Black Olives | ||
| Olive Oil |
INSTRUCTIONS
Marinade Mix all the marinade ingredients together and season with salt and pepper. Chicken 2. Score the chicken well, making deep incisions. 3. Season the chicken with salt and pepper and coat with the marinade. Leave for approximately 1 hour. 4. Barbecue until cooked and serve with a salad. Converted by MC_Buster. NOTES : Chef:Paul Heathcote Converted by MM_Buster v2.0l.
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