| 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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