Fusion Chicken

I have named this recipe “Fusion Chicken” because it brings together a few different principles in cooking chicken: almost black-chicken; almost butter chicken and almost pan-fried chicken. The combination makes for a very flavourful and juicy chicken that is one of the quickest dishes you will ever put together!

125g + 90g butter
30ml ground cumin
30ml smoked paprika
30ml dried origanum
20ml salt
6 chicken breasts, skin removed
15ml flat leaf parsley, roughly chopped
fresh lemon wedges to serve – these are essential!!

Melt the 125g butter and add the cumin, paprika, origanum and salt to it. Stir/whisk together to dissolve as much of the spices as possible.
Lay the chicken flat in a ceramic dish and pour the butter mixture over it. Flip the breasts to coat them evenly.
Cover with a tea towel and set aside at room temperature for 20 minutes.
Place a large cast iron pan on medium-high heat and add the 90g butter to the pan, to melt.
Add the chicken breasts to the warm pan and cook for 7 minutes before turning to cook for another 7 minutes. Do not fiddle around with the chicken! Spoon some of the pan juices onto the chicken as it cooks.
Remove the breasts from the pan and slice them.
Place on a serving dish and sprinkle with the chopped parsley.
Squeeze a good amount of lemon over the chicken before serving.

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