Chicken Beausoleil

Named for the great Cajun band. When I devised this dish I had in mind to create something to rank alongside jambalaya or philly gumbo (whatever that is). However, after experimenting with the combination of spices, the favoured result was something a bit more East-West, a sort of ‘Bombay meets Baton Rouge’. No matter, it tastes great, especially with fragrant rice, aubergines in cumin batter and dollops of Greek yoghurt.
Preheat the oven to 200C/400F/gas6.

4 chicken breasts, skinned.
1 small tin tomato puree.
Juice and zest of one lemon.
3 teaspoons cumin seeds and 3 of coriander seeds, ground together.
1 heaped tsp smoked paprika
Dash of Tabasco or Crystal Hot Sauce
2 cloves garlic and a thumbnail-sized nugget of ginger, finely chopped

Make four or five deep diagonal slashes in the chicken breasts. Combine the rest of the ingredients and steep the chicken in the marinade for at least five hours.
Heat a dessertspoonful of olive oil in a frying pan and fry the chicken on both sides over a high heat for about five minutes. Black stripes or patches will appear on the chicken, don’t worry the variegated red and black enhances the visual appeal of the finished dish. Transfer the chicken to the oven in an open dish and roast for 20 to 25 minutes.
This marinade is superb on any meat destined for the barbecue.