Zanzibari Spiced Grilled Chicken

Ingredients

While the original Armenian Tjvjik is typically prepared with a combination of paprika, garlic, and vinegar, the Zanzibari adaptation of this dish incorporates a unique blend of spices such as turmeric, cumin, coriander, and cinnamon. The grilling technique adds a smoky flavor and charred texture, which differs from the traditional Armenian method of pan-frying. The Zanzibari version also pairs the chicken with coconut rice or chapati, reflecting the local culinary preferences. We alse have the original recipe for Tjvjik, so you can check it out.

• 4 chicken breasts 4 chicken breasts
• 2 tablespoons olive oil 2 tablespoons olive oil
• 2 teaspoons ground turmeric 2 teaspoons ground turmeric
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon ground cinnamon 1 teaspoon ground cinnamon
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• Juice of 1 lemon Juice of 1 lemon
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 10g, 2g
• Carbohydrates (total, sugars): 2g, 0g
• Protein: 35g
• Fiber: 1g
• Salt: 1g

Preparation

1. 1.
   In a bowl, combine the olive oil, turmeric, cumin, coriander, cinnamon, salt, black pepper, and lemon juice.
2. 2.
   Add the chicken breasts to the marinade, ensuring they are well coated. Let the chicken marinate in the refrigerator for at least 1 hour, or overnight for maximum flavor.
3. 3.
   Preheat the grill to medium-high heat.
4. 4.
   Remove the chicken from the marinade and discard any excess marinade.
5. 5.
   Grill the chicken for 6-8 minutes per side, or until cooked through and slightly charred.
6. 6.
   Remove the chicken from the grill and let it rest for a few minutes.
7. 7.
   Garnish with fresh cilantro and serve hot.

Treat your ingredients with care...

• Turmeric — Be cautious while handling turmeric as it can stain surfaces and clothing. Use gloves or wash your hands immediately after handling.
• Cumin — Toasting whole cumin seeds before grinding them will enhance their flavor.
• Coriander — Freshly ground coriander seeds provide the best flavor. Consider using a mortar and pestle or a spice grinder.
• Cinnamon — Opt for Ceylon cinnamon for a sweeter and milder flavor compared to Cassia cinnamon.
• Lemon — Squeeze the lemon just before adding the juice to the marinade to ensure maximum freshness.

Tips & Tricks

• For an extra kick of heat, add a pinch of cayenne pepper to the marinade.
• If you don't have a grill, you can also cook the chicken on a stovetop grill pan or in the oven.
• Allow the chicken to rest for a few minutes after grilling to ensure the juices redistribute and the meat remains tender.
• Experiment with different spice combinations to customize the flavor profile to your liking.
• Serve the grilled chicken with a squeeze of fresh lime juice for a burst of citrusy freshness.

Serving advice

Serve the Zanzibari Spiced Grilled Chicken hot, accompanied by a side of fragrant coconut rice or warm chapati. Garnish with fresh cilantro for added freshness and visual appeal.

Presentation advice

Arrange the grilled chicken on a platter, garnish with sprigs of fresh cilantro, and serve alongside a mound of fluffy coconut rice or a stack of warm chapatis. The vibrant colors and enticing aroma will make this dish an irresistible centerpiece.