Yesterday I made some grilled chicken with country cuts and a mediterranean salad.
For the mediterranean salad I used a small cucumber a spring onion an oxheart tomato and two small bocconcini di buffalo.
The country cuts were cooked three times. First I cut the potatoes and boiled them for like 10 minutes. Then I deep-fried them on a low heat for five minutes. The second round of deep-frying was on high heat. So you get a pretty tender inside and a crusty outside.
The Chicken was marinated with cumin, mustard seeds, paprika, salt, ginger, lime zest, lime juice and olive oil. I grilled it on a lower heat for one hour. For the last twenty minutes I added some with icing sugar coated lemon slices to the chicken.