Blackened Chicken Breasts With Marinated Cucumber (low-carb)

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 4 boneless skinless chicken breasts
• 4 tablespoons lemon juice
• 2 teaspoons ground cumin
• 1 teaspoon ground paprika
• 1 teaspoon chili powder, whatever heat you prefer
• 2 ml ground cloves
• 1 tablespoon coarse black pepper
• salt
• 1 cucumber, long ("english cucumber")
• 1 tablespoon superfine sugar
• 2 tablespoons lemon rind, grated
• 2 tablespoons lemon juice, freshly squeezed
• 1 teaspoon dill seeds or 1 teaspoon mustard seeds
• salt
• 1/4 teaspoon pepper

Recipe

• 1 use the first 4 tablespoons lemon juice to rub into the chicken breasts. shake off and discard extra liquid.
• 2 mix all the spices in a plastic or cooking bag. add the chicken breasts, and shake until coated evenly.
• 3 use a non-stick skillet/frying pan, heat well, and dry-fry the chicken breasts until cooked and juice runs clear when pricked with a skewer.
• 4 set aside and cover lightly.
• 5 with a potato peeler, peel long ribbons of cucumber. even with the soft-seeded english cucumber the going can get tough. you could use 2 cucumbers, peel strips until it won't peel neatly any more and gets wobbly, and save that centre strip to use in another salad.
• 6 whisk the sugar, lemon juice, dill or mustard seeds, pepper and salt in a roomy bowl.
• 7 (keep the rind you've prepared before squeezing the lemon).
• 8 add the cucumber to the marinade, and with clean hands or a spoon mix well with the marinade. leave for 10 - 14 minutes.
• 9 on a serving plate, slice the chicken at an angle and arrange in a half-moon shape. drain the cucumber of liquid and put on platter next to chicken.
• 10 sprinkle with the lemon strips or grated rind. best served at room temperature!