Gluten Free · Main Meals · Paleo Diet Friendly · Recipes · Snacks · Starters

Yalla Chicken


Yalla Chicken

This dish was inspired by an extraordinarily tasty meal that I had last night at Yalla Yalla in London. I have tried to combine the flavours I tasted in several amazing dishes. This recipe is packed full of flavour, a must try. I served my chicken with a low carb wrap and hummus topped with pomegranate. So good, I am about to go back for seconds!

Equipment required

1 small fry pan
1 mortar & pestle

Shopping list for 2 people, or 1 hungry person

2 large chicken breasts, boned but skin on
Pinch of salt
Olive oil

1/4 tsp of fennel seeds
1/4 tsp of ground coriander
Shake of white pepper
Pinch of salt

2 tsp of balsamic vinegar
1/2 a lime juiced
1 tsp of honey
1 tsp of pomegranate juice

Method to the madness

Score the chicken breasts diagonally across the skin side, spacing the scores out by about 1cm, sprinkle on some salt

Heat the fry pan with some olive oil to a high heat, once hot add the breasts skin side down

Leave the breasts to cook for about 5 minutes or until the skin has gone crispy

Combine the spices and seasoning in the mortar and pestle and bash about until some of the fennel seeds break down

Combine the liquid ingredients in a small mug or cup and stir

Turn the chicken breasts over and turn the heat down to low, sprinkle the spices over the top of the chicken skin, cook for a further 5 mins

Add the liquid to the base of the saucepan avoiding the skin

Turn the heat up to medium high and wait to see the liquid evaporating and caramelising

Once the liquid has started to bubble and turn slightly thick, turn the chicken breast over so the skin is in the liquid

Coat the breast in the liquid and cook for a further 1 min so the spices are incorporated

Turn the chicken back over and turn the heat off

Once the chicken has rested slice along the score marks or serve whole. Serve with your favourite low carb sides. ENJOY!


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