Thursday, 1 January 2015

Lime & Cumin Chargrilled Chook


If you have an oven proof griddle pan then this recipe is an absolute one pot wonder.

If you have a local supply of happy hens even better. There is plenty of evidence demonstrating the healthier fat qualities (less inflammatory) in birds that have been pasture grazed, that is, eating a diet that they have evolved to eat. Not really rocket science that a healthier production methods equals healthier meat.


Preheat oven to190 C.
Rub Ingredients

2 cloves garlic
1 tbsp toasted cumin seeds
1/4 tsp sea/himalayan salt
Zest of 2 limes
Juice of 2 limes
1 tbs oil- peanut, rice bran

Pound garlic, cumin seeds and salt in a mortar & pestle.
Stir in lime juice, zest and oil.

Rub paste all over 1-1.5kg of chicken pieces.
Preheat ovenproof grill pan on high.
Cook chicken skin side down for 3 minutes or until charred to your liking.
Turn chicken pieces, cook for 1 more minute.
Place frypan in oven and bake for 30 minutes.
Baste a few times throughout cooking.

Too easy, too delicious and of course, serve with salad!