Spicy Tunisian Grilled Chicken Recipe

By QualityFood

  • 30minutes
  • 4 servings

This spicy rub of coriander, caraway and hot pepper is lovely on grilled chicken, as we use it here, or try it on pork tenderloin or salmon. If you prefer your food less spicy, reduce the amount of crushed red pepper.

  • Ingredients
  • Substitutions
  • Directions
  • 2 teaspoons coriander seeds
  • 2 teaspoons caraway seeds
  • ¾ teaspoon crushed red pepper
  • ¾ teaspoon garlic powder
  • ½ teaspoon kosher salt
  • 500g boneless, skinless chicken breast
  • 1 egg
  • 8 cherry tomatoes
  • 1 avocado
  • ½ pack of spinach leaves
  • 1 lemon
  • Olive Oil

It's difficult to find an individual chicken breast small enough for one portion. Removing the thin strip of meat from the underside of a 5 ounce breast -- the chicken tender -- removes about 1 ounce of meat & yields a perfect 4 ounce portion. Wrap & freeze the tenders & when you have gathered enough, use them in a stir-fry or for oven baked chicken fingers. If you can only find chicken breasts closer to 8 or 9 ounces each, you will only need 2 breast pieces for 4 servings -- cut each one in half before cooking.

    Step 1

    Grind coriander seeds, caraway seeds and crushed red pepper in a spice grinder (or mortar and pestle) until finely ground. Transfer to a small bowl and stir in garlic powder and salt.

     Step 2

    Coat both sides of chicken with the rub up to 30 minutes before grilling or broiling.

     Step 3

    Preheat grill to medium-high or position a rack in upper third of oven and preheat broiler.

     Step 4

     Grill the chicken, turning once, 4 to 8 minutes per side.

     Step 5

    To broil: Line a broiler pan (or baking sheet) with foil and coat with cooking spray. Place the chicken on the foil. Broil, watching carefully and turning at least once

     Step 6

    Boil the egg to liking, wash and cut the vegetables sprinkle with lemon juice, salt and olive oil.


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