Green Coriander Chicken
This is one of the most delicious yet simply recipes and gets made regularly at our house. Coriander is a fantastic herb and can actually bind and remove heavy metals from the body (as well as being delicious)!
- Chicken thighs - 500 g, diced (free range, organic)
- Lemon Juice - 2 tablespoons
- Ginger - 1 tablespoon, grated
- Garlic - 5 cloves, finely choppes (Australian, organic)
- Tomatoes - 1, chopped
- Green Chilli - 2 (more if you like it hot!)
- Coriander - 1 bunch
- Tomato Paste - 1 tablespoon (organic, low salt)
- Yoghurt - 250 ml (organic, biodynamic)
- Extra virgin olive oil - 1 tablespoon (organic)
- Place chicken, ginger, garlic and lemon juice together in a non-reactive bowl, make sure chicken in coated. Cover and refrigerate for 30 minutes or overnight.
- In a food processer blend chillies, tomato, tomato paste, olive oil and coriander until smooth.
- In a pan, add a little olive oil and when hot add chicken and fry until brown.
- Add the coriander and tomato mix, simmer until it reduces to thickly coat the chicken.
- Add the yoghurt, simmer over low heat for 5 to 10 minutes and the sauce is thick.
- Serve with wild rice, yoghurt, chillies and coriander to decorate.
- Rather than rice, try serving on a bed of baby spinach. This will reduce total carbohydrates of the meal and add the extra nutritional punch of spinach!
- Coriander is great for the digestive system and has antibacterial properties.
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