This is such a tasty dish which can be eaten in a wrap or on it’s own with rice, salad and or chips.  It’s even nice eaten cold with a salad for lunch.  It’s normally served with a tahini sauce, but I don’t think it needs anything.

Ingredients:

• 8-12 chicken thigh fillets, skinned
• Juice of 2 lemons
• 50ml (2fl oz) olive oil
• 4 garlic cloves, crushed
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp paprika
• ½ tsp ground cinnamon
• ½ tsp chilli powder
• 2 bay leaves, broken up
• Salt and freshly ground black pepper

Method:

1. In a bowl mix together the lemon juice, oil, garlic, spices and bay leaves, then set aside.

2. Put the chicken thighs in a large food bag and season well. Pour the sauce over the chicken.  Tie a knot in the bag and then massage the sauce into the chicken.

3. Leave to marinade in the fridge, for around 6 hours, you can leave it overnight. Remove from the fridge about 30mins before cooking to allow the chicken to come to room temperature .

4. Remove the bay leaves from the chicken and cook the chicken in a griddle pan over a medium heat, turning frequently for around 20 minutes or until cooked through.  Serve in a wrap or with rice, salad or chips.

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