Caxton magazines staffThis irresistible feast by importer of luxury linen and chef, Debbie Reinders-Hall and her daughters, will definitely inspire you to invite your friends over
INGREDIENTS
- 8 skinless chicken breasts
- 4 limes, quartered
- zest of 1 lemon
- 1 medium-sized pawpaw, sliced
- 150g Danish feta, crumbled
- fresh coriander and dill, to serve
For the spice rub:
- 30ml coriander seeds, toasted
- 30ml rosemary, chopped
- 30ml cumin seeds, toasted
- 30ml olive oil
- 5ml white pepper
- pinch salt
For the yogurt dressing:
- 15ml whole grain mustard
- 5ml white vinegar
- 125ml double thick Greek yogurt
- ½ clove garlic
- 50g coriander
- 50g chives
- juice of 1 lime
- salt, to taste
METHOD
- To prepare the chicken: mix the spice rub ingredients in a large bowl then add the chicken, coating each breast thoroughly.
- Place the chicken in a hot grill-pan and grill on both sides until cooked. Put aside to cool.
- To make the yogurt dressing: place all the ingredients in a food processor and blend until smooth.
- To serve: slice the breasts and place on a serving platter, pour over the yogurt dressing and garnish with the lime wedges, lemon zest, pawpaw, Danish feta, coriander and dill.
This recipe serves 8 people
