4 chicken breasts or 8-10 pre thin sliced cuts
8 tbsp olive oil
4 tsp turmeric
2 tsp salt
1/2 tsp paprika
1/2 tsp cayenne – optional
1/2 tsp cinnamon
1/2 tsp allspice
1/2 tsp black pepper
2 garlic clove
1 tbsp honey
1 Tbsp lemon
If using breasts, filet first so they are thin.
Pour the olive oil into a non-metallic dish and then add in the turmeric, salt, paprika, cayenne (if using) cinnamon, allspice, and pepper. Mix together to create a paste.
Add minced garlic.
Add the chicken fillets and turn to coat.
Cover and marinate in the refrigerator for up to 24 hours.
To cook the chicken
Remove the chicken from the refrigerator for 15 minutes before cooking.
Place a heavy-based frying pan, skillet or griddle over medium-high heat and let it get hot.
Remove the chicken from the marinade, pushing off any bits of garlic.
Place the chicken breasts flat into the frying pan and cook undisturbed for 3 minutes. Turn the chicken and cook for a further 3 minutes or until cooked through.
Brush the chicken with honey and lemon juice mixed together.
