In a frying pan, gently fry onion and garlic. Do not allow garlic to burn.

When onion is translucent, add all the spices.

Cook for three or four minutes over medium heat, stirring constantly. Remove from heat.

Stir in lemon rind, coriander and parsley.

Allow to cool

Stir in chicken pieces, mix well.

Refrigerate at least 3 hours or overnight.

Fry in a non-stick pan or cook on the barbecue.

Per serving: 51 Calories (kcal); 5g Total Fat; (88% calories from fat); trace Protein; 1g Carbohydrate; 0mg Cholesterol; 1mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates