Method:
Make a marinade by mixing the olive oil, cinnamon, cayenne, cumin, garlic, salt and pepper together in a large bowl.
Make little slits all over the undersides of the chicken with the point of a knife. Put the chicken in the marinade, turning to coat. Cover with cling film and put in the fridge. Leave in the fridge for a couple of hours, or overnight. Bring to room temperature before cooking.
Next make the relish: combine the garlic and sea salt in a mixer. Add the coriander, mint and olives and pulse until mixed. Gradually add the extra virgin olive oil, sriracha and balsamic vinegar until you have a rough paste. Add lemon juice to taste and set aside.
Next heat a griddle pan over a medium heat. Shake the excess marinade from the chicken and fry in the pan for about 2 minutes on each side. Reduce the heat to low and cook for another 4 minutes, or until cooked through.
Ingredients:
Serves: 4-6
For the chicken
- 6 tbsp Olive oil
- ½ tsp Ground cinnamon
- 1/4 tsp Cayenne pepper
- 1 tsp Ground cumin
- 2 Garlic cloves, crushed
- 6–8 Boneless, skinless chicken thighs
- Sea salt
For the relish
- 2 Garlic cloves, crushed
- Pinch sea salt
- 15g Fresh coriander, roughly chopped
- 8 Sprigs of mint, leaves only, roughly torn
- 70g Pitted green olives, roughly chopped
- 5 tbsp Olive oil
- 1 tbsp Tracklements Sriracha Chilli Sauce
- 2 tbsp Balsamic vinegar
- Good squeeze of lemon juice
Serve with hot flatbreads, chutney, green salad, lemon wedges and a bowl of Greek yoghurt
