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.
Serves 4
Ready in 30 minutes
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.
© delicious. magazine
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