Another weeknight BBQ recipe. Basically, marinate some chicken breast pieces in olive oil, garlic, chilli, cayene pepper, cumin, corriander, ground ginger, salt, pepper and lemon for as long as you can. Then BBQ!
I served it with a morrocan inspired couscous which included star anise, cardoman, cayene, cumin, corriander, sulatnas and dates, finshed with chopped almonds. A garden salad dressed with red wine vinegar and some yoghurt dip made from yoghurt, garlic, mint and salt.