2 chicken breasts
2 tbsp olive oil
1 tsp crushed coriander seeds
1 tsp grated lime zest
½ tsp paprika
½ tsp muscovado sugar
1 tbsp Garlic Oil
2 fresh red chillies
Mix 2 tbsp olive oil with 1 tsp each crushed coriander seeds, garlic oil and grated lime zest and 1⁄2 tsp each paprika and light muscovado sugar.
Put 2 chicken breasts in a baking dish, spoon the marinade over, then squeeze over a little lime juice. Cover and marinate for 30 minutes.
Slip 1-2 lime slices under the skin of each breast and season. Tuck 2 fresh red chillies around the chicken.
Roast the chicken breasts in a baking dish, uncovered, for 30-35 minutes in a preheated oven (190C/gas 5/fan oven 170C). To check if they are done, prod the chicken with your finger - if it's still a bit soft, give it a bit longer.
Serve with salad and salsa.
Recipe from Good Food magazine, March 2002