Spiced chicken

By Drum Digital
15 August 2016

Who doesn’t love spiced chicken?

By Hope Malau

Serves: 4

Preparation: 5 min

Marinate: 2 hrs.

Cooking: 10 min

4 chicken breasts, lightly flattened

2,5 ml (½ t) ground turmeric

2,5 ml (½ t) chilli powder

2 cm ginger, minced

2 garlic cloves, crushed

45 ml (3 T) vinegar

salt and pepper


5 ml (1 t) nutmeg

5 ml (1 t) cinnamon

1 ml (¼ t) cardamom seeds

2, 5 ml (½ t) ground cloves

1 star anise, crushed

5 ml (1 t) ground cumin

  1. Score the chicken breasts making three cuts each with a sharp knife. Combine the turmeric, chilli powder, ginger, garlic, vinegar and salt, and rub over the chicken. Marinate in the fridge for 1 hour. It’s important to use a non-metallic bowl to marinate the chicken.
  2. Spice: Combine all the spices and coat the chicken. Cover and marinate in the fridge for another hour.
  3. Preheat barbecue grill or griddle pan to high heat with a little oil so it doesn’t stick. Fry the chicken pieces for 10 minutes. When tested with a skewer, the juices should run clear.
  4. Enjoy as a meal with salad or starch of your choice, or as a snack with drinks.

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