This coriander chilli chicken has just enough spice to make it very, very nice.
Ingredients
- 8 chicken thigh fillets, trimmed
- 1 tablespoon olive oil
- 1 bunch baby bok choy, leaves and stems shredded
- 3 cups steamed jasmine rice
- lime wedges, to serve
Coriander chilli marinade
- 1/2 bunch coriander, washed, dried (see note)
- 1 lime, rind finely grated, juiced
- 2 long red chillies, finely chopped
- 1/4 teaspoon hot paprika
- 1 cup Tamar Valley Greek Style Yoghurt
Method
- Step 1Make coriander chilli marinade: Chop coriander leaves and roots (see note). Combine chopped coriander, lime rind, 2 tablespoons of lime juice, chillies, paprika, yoghurt and salt and pepper in a ceramic dish.
- Step 2Add chicken to marinade and turn to coat. Cover and refrigerate for 1 to 2 hours or overnight, if time permits.
- Step 3Preheat oven to 200°C. Remove chicken from marinade. Place, in a single layer, in a lightly-greased roasting pan. Roast chicken for 20 to 30 minutes or until just cooked through.
- Step 4Meanwhile, heat oil in a wok over medium heat. Add bok choy and stir-fry for 1 minute. Add rice and stir-fry for 2 minutes or until heated through. Spoon rice onto plates. Top with chicken. Serve with lime wedges.
- High protein
- Low carb
- Low sodium
- Lower gi
Nutrition
2481 kj
Energy
21g
Fat Total
7g
Saturated Fat
3g
Fibre
52g
Protein
198mg
Cholesterol
232.04mg
Sodium
10g
Carbs (sugar)
47g
Carbs (total)
All nutrition values are per serve
Notes
Preparing coriander: Wrap rinsed coriander in a tea towel and shake dry. Trim and discard’ ‘feathery’ ends. Finely chop roots to where the stems turn green. Pick the leaves and coarsely chop. Stems can be added to soups and Thai stir-fries.
- Author: Yianni Sourris
- Image credit: Mark O'Meara
- Publication: Super Food Ideas
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