Wild Herb Chicken Breasts with Lemon Myrtle Chermoula and Wild Lime Raib (yoghurt)

How can something so simple to prepare taste so fantastic! This dish is dead simple to make and deadly delicious to eat - a perfect family dinner or if you've got a crowd to cater for. We like to slice each chicken breast into about 5 pieces and place all on a platter with lashings of the Lemon Myrtle Chermoula Sauce and a drizzle of olive oil to finish. . We usually serve a bowl of Wild Lime Infused Raib or even just a good Greek yoghurt ( although it isn't in the photograph) - its a perfect accompaniment to the dish. And don't forget some flatbread or roti to serve with it.  Great Party Food too! This recipe seems to have a lot of instructions but it truly is simple to make and none of the methods are anything that you haven't done before! Just takes a lot of words to describe!

Serves 4-6 for main depending on size of chicken breast used


4 free range chicken breasts (hormone free) skin off

Wild Herb Chicken Spiced Rub , about 1- 2 teaspoons per chicken breast

Olive oil for grilling

Lemon Myrtle Chermoula Sauce 

4 tablespoons good olive oil - and a little extra for serving

3 tablespoons  of your favourite Australian Honey

3 garlic cloves, peeled and smashed and chopped into a fine mince

2 tablespoons lemon or lime juice

3/4 cup chopped coriander

1 tablespoon Lemon Myrtle

3 teaspoons sweet paprika

2 teaspoons ground cumin

1 tablespoon water

1 teaspoon Wild Herb Salt or more to taste

Wild Lime Raib

1 cup Greek Style or Natural Yoghurt

1 teaspoon ( approx 4g) Wild Lime Superfruit Powder

Pomegranate Arils for garnish ( frozen Pomegranate Arils are available in the larger supermarkets)

Fresh Lime wedges for serving

Slightly flatten each chicken breast to achieve a uniform thickness- not too thin. Rub the Wild Herb Chicken Spice Rub into both sides of each breast. if you like a bit of heat use a teaspoon for each side and rub in well. If you like a milder flavour just use one teaspoon to rub into both sides. This rub has a lot of flavour and it's surprising how little you need to get a flavour hit! Place the prepared chicken in the fridge to marinate for an hour to get the best result. You may leave for longer of course.

 While the chicken is doing its thing, make the Chermoula. Simply add all ingredients in to a large mixing bowl and stir together until everything is well mixed. Taste to test and we are pretty sure you are going to love this, but you can adjust the seasonings if you wish. This Chermoula can be used with roasted vegetables and you can drizzle over salads use as a dipping sauce with prawns. If you have any left or you make a double batch the Chermoula will last in a sealed container in the fridge for up to a week. We suggest making double is a very good idea!

 Now prepare the yoghurt by simply stirring the teaspoon of Wild Lime Superfruit Powder through and let rest in the fridge for at least 30 minutes to allow the flavours to infuse in the yoghurt. The yoghurt may have a slight green tinge after this time. When ready to serve scatter a generous amount of Pomegranate Arils over the top of the Raib - the colour contrast is so attractive.

 Using a pastry brush lightly brush a heavy grill pan (cast iron is great) with olive oil and allow to become very hot - about two to three minutes.. When hot, grill  the breasts for 5-6 minutes on the first side without moving, until the undersides develop dark grill marks. Flip the chicken breasts using a pair of tongs or a fork and cook the other side for 5-6 minutes.

Turn off heat and allow chicken breasts to rest in pan for at least 5 minutes before serving.. 

Serve the chicken breast whole or sliced and drizzle the Chermoula over the top and a splash of olive oil.. Serve with the Raib, Lime wedges and flatbread..











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