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Serves 4
INGREDIENTS:
16 oz. boneless and skinless chicken breasts, cut into 1 inch chunks
1 onion, coarsely chopped
1/2 cup sunflower oil
1/2 cup lemon juice
1 cup cilantro, chopped
1 cup parsley, chopped
1/2 tsp saffron, crushed and mixed in water until dissolved
a spinach salad to serve
soft crusty rolls to serve
METHOD:
Combine onion, oil, lemon juice, cilantro, parsley and saffron. Add chicken pieces and coat thoroughly. Cover and chill for 5 hours.
Preheat grill to hot. Using metal skewers, pierce centers of each piece until full. Balance skewers on a grill pan and cook for 5 minutes each side, or until juices run clean. Serve hot with a spinach salad and soft crusty rolls.
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