Grilled Chicken with Kokum Apple Compote

SERVES 4

2 tablespoons coriander seeds
2 teaspoons cumin seeds
1 teaspoon cardamom pods
1 (1-inch) piece cinnamon stick
1 medium onion, roughly chopped
1 tablespoon ginger, chopped
½ teaspoon ground cloves
1 teaspoon cayenne pepper
4 tablespoons vegetable oil
Juice of 1 lemon
Salt to taste
1 pound (4 breasts) trimmed boneless chicken breasts

Place a small frying pan over low heat and dry-roast the coriander cumin, cardamom and cinnamon until aromatic. Grind the roasted spices to a fi ne powder using a spice grinder.

Place onion, ginger, cloves, cayenne, oil, lemon juice and salt in a blender or food processor until smooth. Add the roasted spice mixture to the onion paste. Marinate the chicken with the spice paste. Cover and marinate for 2 to 4 hours.

Preheat the grill to 350º F.

Grill the chicken pieces for 5 minutes on each side on the grill, or until the chicken is tender
and cooked.

Compote

2 tablespoons butter
2 granny smith apples, peeled, cored and chopped
½ cup apple cider
1 teaspoon coriander seeds, roasted and ground
1 teaspoon cumin seeds, roasted and ground
2 tablespoons kokum, seeded and chopped

Cook the butter in small saucepan over high heat until golden brown. Add the apples and cook stirring until caramelized about 5 minutes. Add the apple cider and cook until the liquid had evaporated about 5 to 7 minutes. Mix in the coriander, cumin and kokum and cook for 1 minute. Set aside until ready to use.