Cinnamon Chicken With Carrot Salad - cooking recipe

Ingredients

4 None chicken breasts, skin on
2 tsp ground cinnamon
1 tbsp olive oil
2 tsp lemon zest, plus extra, to serve
None None Carrot Salad
2 None carrots, grated
1 oz chopped cilantro
5 oz raisins
1 clove garlic, crushed
1/2 tbsp extra virgin olive oil
1 None lemon, juiced

Preparation

Score chicken in 2-3 places using a sharp knife. Rub with cinnamon.
For the carrot salad, combine all ingredients in a bowl and season to taste. Cover and chill until needed.
Heat oil in a large frying pan on high. Cook chicken, skin-side down, 4-5 mins each side, until golden and cooked through. Stir in lemon zest. Top with extra zest and serve with salad.