Ingredients:
4 small skinless chicken thigh fillets diced
Juice one lemon
1-2 fresh chilies of your choice, chopped
1 teaspoon fennel seeds
1 teaspoon mustard seeds
1 teaspoon cumin seeds
1 tablespoon olive oil
1 clove garlic crushed
salt and pepper
Method
First grind the spices in a pestle and mortar.
Mix all ingredients and leave to marinate for at least 1 hour.
Preheat oven to 180 degrees C and then bake for approx 25 mins covered in foil for the first 15 mins and then remove the foil for the last 10 minutes of cooking.
Labels: light, main meals, tapas style dishes
