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Coriander chilli chicken
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Prep Time:
145 minutes
Cook Time:
35 minutes
Total Time:
180 minutes
Spicy Coriander Chilli Chicken: A flavorful kick that's oh-so-nice.
Ingredients:
  • 8 chicken thigh fillets, trimmed
  • 18.20 gm olive oil
  • 1 bunch baby bok choy, leaves and stems shredded
  • 600.00 gm steamed jasmine rice
  • lime wedges, to serve
  • 1/2 bunch coriander, washed, dried (see note)
  • 1 lime, rind finely grated, juiced
  • 2 long red chillies, finely chopped
  • 0.63 gm hot paprika
  • 250.00 ml Greek Style Yoghurt
Instructions:
  • Prepare the vibrant coriander chilli marinade by finely chopping coriander leaves and roots. Mix the chopped coriander with lime zest, 2 tablespoons of lime juice, chopped chillies, paprika, yogurt, salt, and pepper in a ceramic dish.
  • Place the chicken in the flavorful marinade, ensuring it is well coated. Cover and refrigerate for 1 to 2 hours, or ideally overnight for enhanced flavor.
  • Preheat your oven to 200°C. Take the chicken out of the marinade and arrange it in a greased roasting pan. Roast the chicken for 20 to 30 minutes until it's perfectly cooked.
  • Heat oil in a wok over medium heat. Stir-fry bok choy for 1 minute, then add rice and stir-fry for 2 minutes until heated through. Plate the rice, top with chicken, and serve with lime wedges.

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