Ginger and cinnamon chicken

Directions

1. Place the dry spices in a pestle and mortar and grind to a powder.

2. Add the ginger, garlic, coriander leaves and chilies then pound to a paste.

3. Add a little water if needed, to make it more manageable.

4. Grate the lime zest and juice the lime and add these to the paste.

5. Make gashes in the chicken pieces and rub with salt.

6. Apply the paste made above to the chicken and place in the fridge to marinate over night.

7. The following day place the chicken pieces on a barbecue or grill and cook until done.

8. Cook for about 30 minutes, turning frequently.

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