A Meditteranean chicken recipe from Sam Hughes on Come Dine With Me
1. For the mojo sauce: In a heavy medium-size skillet over a medium-high heat, toast the cumin seeds until fragrant (slightly darker in colour), about 2 minutes. Transfer the seeds, garlic, chilli and salt into food processor (preferably a mini) and grind into a coarse paste. Place into a medium bowl. Heat the olive oil in the same skillet until very hot and pour over the paste. Stir to blend. Let stand for 15 minutes. Whisk in the orange juice and lime juice. Pour the marinade into a rectangular or oval gratin dish and cool.
2. For the chicken: Preheat the oven to 180C/350F/Gas 4. .
3. Using a sharp knife make pockets in each of the chicken breasts. Fill the pocket with the Mojo sauce. Wrap each chicken breast in three slices of the Serrano ham to stop the mojo sauce from spilling during cooking.
4. Place the chicken in an oven proof dish and cook for 25 minutes or until the chicken is cooked.
5. For the roasted vegetables: Cut the courgette, aubergines and onions into large chunks and place on an oven proof, non-stick tray. Drizzle with olive oil and season with salt and pepper. Cut the red peppers into half and remove the stalk and the seeds. Place on the tray with the other vegetables. Cook for 30mins or until the vegetables are tender and browned.
Recipe for Spanish Mojo Chicken taken from the BBC's Masterchef Series. Visit www.bbc.co.uk/food for more recipes.
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