Lime & Chilli Chicken

• 2 chicken breasts
• 2 tbsp olive oil
• 1 tsp crushed coriander seeds
• 1 tsp grated limes zest
• 1/2 tsp paprika
• 1/2 tsp muscovado sugar
• 1 lime
• 6 unpeeled garlic cloves
• 2 fresh red chillies
• SIDE
• mixed leaf salad
• salsa

1. 1. Mix 2 tbsp olive oil with 1 tsp each crushed coriander seeds and grated lime zest and 1/2 tsp each paprika and light muscovado sugar.
2. 2. Put 2 chicken breasts in a baking dish, spoon the marinade over, then squeeze over a little lime juice. Cover and marinate for 30 minutes.
3. 3. Cut halfway through the middle of the chicken breasts from the side to create a 'stuffing pocket'. Slip 1-2 lime slices in each breast and season. Tuck 6 unpeeled garlic cloves and 2 fresh red chillies around the chicken.
4. 4. Roast the chicken breasts in a baking dish, uncovered, for 30-35 minutes in a preheated oven (190C/gas 5/fan oven 170C). To check if they are done, prod the chicken with your finger - if it's still a bit soft, give it a bit longer.
5. 5. Serve with salad and salsa.

chicken breasts, olive oil, coriander seeds, paprika, muscovado sugar, lime, garlic, fresh red chillies, side, mixed leaf salad, salsa

Taken from www.epicurious.com/recipes/member/views/lime-chilli-chicken-50072609 (may not work)