Serve this quick North African supper to friends or family. They'll love the Charmoula, a Moroccan spice mixture that releases its subtle flavours as the butter melts over the chicken.
Ingredients
For the chermoula butter
2 red chillies, seeded
175g butter, softened
Small handful of chopped fresh coriander
2 garlic cloves, crushed
1 tsp ground cumin
Good pinch of saffron strands
Grated zest of 1 lemon
4 chicken breasts, skin on
4 tbsp olive oil, plus a little for brushing
1 tbsp balsamic vinegar
1 large bag wild rocket
Method
1. Finely chop 1 chilli then put into a bowl with the softened butter, coriander, garlic, cumin, saffron and lemon zest and beat very well. Spoon on to a sheet of greaseproof paper and roll up into a log shape, then twist each end like a Christmas cracker. Refrigerate until required.
2. Heat a griddle pan until hot. Brush the chicken with a little oil and season well. Sear skin-side down for 5-6 minutes, turn over and cook for a further 6-8 minutes until tender and cooked through.
3. Meanwhile, thinly slice the remaining chilli and put into a bowl. Whisk in the olive oil, vinegar and seasoning. Drizzle over the rocket and toss well. Divide between four plates and top each with a chicken breast. Slice the butter and put 2 slices on each chicken breast. Serve while the butter begins to melt into the chicken.
