Pre-Ramadan schedules at work are rather hectic in a TV station. So, after a busy day, I came back home and noticed the 4 lovely chicken boobs (breasts) that i left thawing in my sink; of course that was enough to get some adrenaline in me and get my cooking side of the brain to flex a few muscles. Oh.. and my new George Foreman grill has been giving me winks the whole week.. so i thought it the best time to try the little fella out. This is a rather easy recipe and needless to say.. YUMMM!
You will need:
- 4 beautiful chicken breasts (go for organic farm bred chicken)
- Handful of coriander, both leaves and stalks (roughly chopped)
- 2 Handfuls of Dill (roughly chopped)
- ½ a cup of Yoghurt
- 1 heaped tbsp Dijon Mustard
- ½ tsp garlic oil ( or 2 cloves of garlic)
- 2 tbsp Olive oil
- Juice of 1 lemon
- You will need…
- Yoghurt-Dill mix
Stir in the Mustard evenly.
Cut the chicken breasts up like so-
- Cut up your chicken
Toss them into the mixture, coating all pieces well.
Let it sit for about 20-30 minutes.
- Set the chicken to marinate for about 20-30 min
These are 30 wonderful minutes that I normally use up to clear up all platforms in my kitchen only to start up the spitting george foreman grill.
Start Heating up your grill. Mate sure its HOT HOT HOT 
(don’t burn yourself; but disclaimers like this don’t really work for clumsy people like me)
Pop the pieces of chicken individually on the grill.
- Pop those lovely things on the grill
10-15 minutes and these are ready to be devoured. The yoghurt makes them rather juicy and can be eaten plain with a slice of garlic bread or salad or a simple dressing. One that I used is a Soy-rice Vinegar Dressing. (recipe will be up shortly)
Eaternally Yours,
Drina C.