Grilled Chicken with Middle Eastern Spice Rub and Baby Greens
Ingredients
2 boneless skinless chicken breasts
1/4 teaspoon whole coriander seeds
1/4 teaspoon whole cumin seeds
1/4 teaspoon whole fennel seeds
1/4 teaspoon cayenne pepper
1/8 teaspoon turmeric powder
Sea salt and freshly ground black pepper
4 teaspoons (about) olive oil
1/2 English hothouse cucumber, peeled, seeded, thinly sliced
1 cup plain yogurt
2 garlic cloves, minced
1 lemon
3 tablespoons chopped fresh cilantro
4 cups mixed baby salad greens
2 chicken breast fillets
1/4 teaspoon whole coriander seeds
1/4 teaspoon whole cumin seeds
1/4 teaspoon whole fennel seeds
1/4 teaspoon cayenne pepper
1/8 teaspoon turmeric powder
Sea salt and freshly ground black pepper
4 teaspoons (about) olive oil
1/2 continental cucumber, peeled, seeded, thinly sliced
1 cup plain yogurt
2 garlic cloves, minced
1 lemon
2 tablespoons chopped fresh coriander
4 cups mixed baby salad greens
Directions
PREP TIME
MINS
COOKING TIME
MINS
Serves
Make-Ahead:
The pounded chicken, spice rub, and yogurt sauce can be prepared 1 day ahead, covered separately. Refrigerate the chicken and yogurt sauce. Store the spice mixture at room temperature.
Make-Ahead:
On a clean work surface, stack four 12-inch-square sheets of plastic wrap. Place 1 chicken breast on the stacked plastic sheets. Cover the chicken with another stack of plastic wrap. Using a meat mallet, lightly pound the chicken breast until it is thinned to about a 1/4 inch thickness, being careful not to rip or tear the chicken breast. Remove the pounded chicken breast and repeat with the second chicken breast.
In a heavy small frying pan, toast the coriander seeds, cumin seeds, and fennel seeds over medium-high heat until the spices begin to pop, shaking the pan gently to jostle the spices in the skillet, about 2 minutes.
Using a Bump and Grind or another mortar and pestle, grind the toasted spices into a powder. Mix in the cayenne pepper and turmeric.
Preheat a barbecue for medium-high heat, or preheat a grill pan over medium-high heat.
Season 1 side of each pound chicken breast generously with the spice mixture and sprinkle with salt. Drizzle with some of the olive oil and rub the spice mixture to coat the entire top surface of the chicken breasts.
Lay the chicken, spiced side down, on the grill. Immediately sprinkle the second side of the chicken breasts with the remaining spices and with salt. Drizzle with the remaining oil and rub the spice mixture over the top of each chicken breast. Grill until brown grill marks form and the chicken is just cooked through, about 2 minutes per side. Transfer the chicken to 2 plates and let rest for 2 minutes.
In a small mixing bowl, combine the cucumber, yogurt, and garlic. Finely grate the peel from half of the lemon into the yogurt mixture, then squeeze about 2 teaspoons of the lemon juice into the yogurt mixture. Add the cilantro and stir to blend. Season to taste with salt and pepper.
Mound the greens in 2 serving bowls, then top with the chicken. Alternatively, mound the salad alongside the chicken on plates. Drizzle the sauce over the chicken. Serve immediately and enjoy.
On a clean work surface, stack four 30cm-square sheets of plastic wrap. Place 1 chicken breast on the stacked plastic sheets. Cover the chicken with another stack of plastic wrap. Using a meat mallet, lightly pound the chicken breast until it is thinned to about a 5mm thickness, being careful not to rip or tear the chicken breast. Remove the pounded chicken breast and repeat with the second chicken breast.
In a heavy small frying pan, toast the coriander seeds, cumin seeds, and fennel seeds over medium-high heat until the spices begin to pop, shaking the pan gently to jostle the spices in the pan, about 2 minutes.
Using a mortar and pestle, grind the toasted spices into a powder. Mix in the cayenne pepper and turmeric.
Preheat a barbecue for medium-high heat, or preheat a chargrill pan over medium-high heat.
Season the top side of each pounded chicken breast generously with the spice mixture and sprinkle with salt. Drizzle with some of the olive oil and rub the spice mixture to coat the entire top surface of the chicken breasts.
Lay the chicken, spiced side down, on the barbecue. Immediately sprinkle the second side of the chicken breasts with the remaining spices and with salt. Drizzle with the remaining oil and rub the spice mixture over the top of each chicken breast. Grill until brown grill marks form and the chicken is just cooked through, about 2 minutes per side. Transfer the chicken to 2 plates and let rest for 2 minutes.
In a small mixing bowl, combine the cucumber, yogurt, and garlic. Finely grate the zest from half of the lemon into the yogurt mixture, then squeeze about 2 teaspoons of the lemon juice into the yogurt mixture. Add the coriander and stir to blend. Season to taste with salt and pepper.
Mound the greens in 2 serving bowls, then top with the chicken. Alternatively, mound the salad alongside the chicken on plates. Drizzle the sauce over the chicken. Serve immediately and enjoy.
