Wednesday, 3 February 2016

Spicy Coriander and Lime chicken



I'm all for quick, tasty, easy recipes for my mid-week suppers and if I can't have pasta - because let's face it, if I could eat pasta every single day I would, and then I'd be Ten-Tonne-Tessa, and then I'd have to do more exercise, and then I'd be unhappy (because of the exercise not the pasta!) So therefore, I limit my pasta intake to one or two dishes a week.

Well, what I was trying to say before my pasta rant was, if I can't have pasta my next go-to dish is a marinated, quick fried, meat dish served with either rice or a salad. I have a variety of quick and easy marinades that I can use with most types of meat or fish, Most are spicy and zesty which really get my taste buds buzzing.

Here's my coriander and lime one. I love it on strips of chicken or pork but it also works well with prawns.

Recipe - enough for 2

2 large chicken breasts - or 4 boned chicken thighs
2 teaspoons coriander seeds
juice and zest of a lime and 1 extra for garnish and to finish off the dish if you like it more zingy
1 tablespoon tomato paste
1 fat clove garlic
1 teaspoon sriracha hot chilli sauce
salt and pepper
olive oil a little for the marinade and for cooking
Fresh coriander leaf or flat leaf parsley

A little natural yogurt to serve

A salad or rice side dish ...... or chips or even a bowl of hot buttered pasta.......hmm




First off make up your marinade. Crush the coriander seeds - not to a fine powder but make sure all the seeds are at least split in half.

Add the tomato paste, chilli paste, crushed garlic, the zest and juice of the lime, a little salt and pepper and a splash of olive oil - just over a teaspoon or so.




Give it all a good mix to form a thick, spicy red paste.




Next cut your chicken into large bite size strips. Place in a bowl and pour over the marinade work it in so all the meat is coated.

Now you need to leave it for as long as you can. If your organised, prep it the evening before, cover and place it in the fridge or you can, like me, prep it when you get in from work so it has about 2 hours to marinate. But please what ever you choose to do try and leave it for at least 20 minutes so before you cook so the flavours have a chance to get working.




Once you ready to cook, take a large non-stick pan - I use my paella pan - and heat about a tablespoon of olive oil. Once it's nice and hot add the chicken, it's going to spit a bit so don't cook in you best top and take care. Fry the chicken quickly on both sides, still on the high heat, so it starts to catch and darken around the edges and then turn the heat down to a medium/low to allow the chicken to cook through without burning further - probably around ten minutes - but you want the chicken still juicy and tender not dry and chewy so don't over cook.




When you chicken is done, squeeze a little more lime juice over if you fancy more zip and zing, garnish with some ripped fresh coriander or flat leaf parsley. I like to add a little natural yogurt to the plate - it help cool the chilli heat. Serve with whatever side dish you wish.....

Have a great days
Love Lizx - here's the printable....

 Coriander and Lime Chicken