Moroccan Chicken with Tzatziki

A really good spicy chicken marinade, served with a cooling cucumber yoghurt dip.

Moroccan Chicken with Tzatziki

1/2 cup plain yoghurt

1/2 cup chopped coriander/cilantro

1 tbsp extra virgin olive oil

2 cloves garlic, minced

1 1/2 tsp paprika

1 1/2 tsp ground cumin

1/2 tsp salt

1/2 tsp pepper

2 pieces boneless, skinless chicken breasts

1 medium cucumber, peeled, quartered lengthwise, and sliced

1/2 cup plain yoghurt

salt and pepper

1. Mix the marinade ingredients together in a bowl. Add the chicken pieces to the bowl and cover or put the marinade and chicken pieces into a ziploc bag. Chill for 6 hours.

2. Heat a teensy bit of extra virgin olive oil in a large frying pan on a medium-high heat. Fry the chicken breasts for a few minutes on each side, until cooked through.

3. Mix together the cucumber and yoghurt gently in a bowl. Add salt and pepper to taste