Instructions: In a small bowl make a paste with the olive oil cumin coriander ground pepper garlic (crushed to a paste with a little salt) pepper parsley and lemon.

Rub the paste over the chicken pieces which can be the brown or white meat and set aside for as long as you can.

Fifteen minutes is long enough.

Meanwhile get the grill really hot.

The best results come from using a ridged cast iron grill pan one that sits on the hob.

Place the chicken pieces on the grill cook quickly to crisp the skin but take care not to burn the spices and then turn down the heat and cook until tender all the way through about 12 minutes turning once.

Scatter with coriander sprinkle over a little salt and serve with slices of lime and crusty bread.

Serves 2

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