Citrus chicken with carrot salad recipe

1. Put the cumin, lemon rind, orange rind and olive oil into a large bowl. Add the chicken pieces, ensuring they are well coated in the marinade. Cover and refrigerate for 2-3 hours.

 

2. Put the lentils in a saucepan and cover with two cups of water. Bring to the boil and simmer for 30 minutes or until soft. Drain, then place lentils in a bowl with the lemon juice, orange juice and extra virgin olive oil. When the lentils are no longer warm, add the carrot and coriander and gently fold together. Season with a little sea salt and freshly ground black pepper.

 

3. Heat barbecue to medium and cook the chicken, skin side down, for five minutes. Turn over, reduce heat to low, and cook for a further nine minutes. Remove, cover with foil and allow to rest for three minutes.

 

4. Slice the breasts in half and serve with the lentil salad.