Ingredients:
4 boneless skinless chicken breasts
4 tablespoons lemon juice
2 teaspoons ground cumin
1 teaspoon ground paprika
1 teaspoon chili powder, whatever heat you prefer
2 ml ground cloves
1 tablespoon coarse black pepper
salt
1 cucumbers, long ( “English cucumber”)
1 tablespoon superfine sugar
2 tablespoons lemon rind, grated
2 tablespoons lemon juice, freshly squeezed
1 teaspoon dill seeds or 1 teaspoon mustard seeds
salt
1/4 teaspoon white pepper
Directions:
Use the first 4 tablespoons lemon juice to rub into the chicken breasts. Shake off and discard extra liquid.
Mix all the spices in a plastic or cooking bag. Add the chicken breasts, and shake until coated evenly.
Use a non-stick skillet/frying pan, heat well, and dry-fry the chicken breasts until cooked and juice runs clear when pricked with a skewer.
Set aside and cover lightly.
With a potato peeler, peel long ribbons of cucumber. Even with the soft-seeded English cucumber the going can get tough. You could use 2 cucumbers, peel strips until it won’t peel neatly any more and gets wobbly, and save that centre strip to use in another salad.
Whisk the sugar, lemon juice, dill or mustard seeds, pepper and salt in a roomy bowl.
(Keep the rind you’ve prepared before squeezing the lemon).
Add the cucumber to the marinade, and with clean hands or a spoon mix well with the marinade. Leave for 10 – 14 minutes.
On a serving plate, slice the chicken at an angle and arrange in a half-moon shape. Drain the cucumber of liquid and put on platter next to chicken.
Sprinkle with the lemon strips or grated rind. Best served at room temperature!
Servings: 4
Time preparation: 15 min.
Time total: 35 min.