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- 590g chicken breasts (or boneless thighs)
-3 tbsp chestnut honey
-1 tsp curry
-1 tsp cumin
-1 tsp mustard
- Pepper
-1 lemon
- Extra virgin olive oil
- Salt
- Place the cumin in a frying pan and toast in order to release the essential oils. Press lightly and place it in a bowl.
- Add the curry powder, lemon juice, honey, mustard and create a marinade. Add the chicken (chopped to your liking) and let it rest for at least 20 minutes.
- Preheat the griddle. Once hot, drain the chicken cuts and cook.
- Lower the heat and finish cooking. Lightly salt the meat.
- Adjust salt and serve.
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