We love bold flavours here at Season’s Eatings and this simple lemon chicken with ginger and coriander dish is just that. With little added to the chicken other than a few spices, fresh coriander and of course a lot of ginger blitzed into a paste, this low-fat dish is ideal for your healthier January menu. The large quantity of coriander used in this dish also boosts your vitamin A, C and K intake, which is never a bad thing.
We served with a mix of basmati and wild rice. For extra lemon flavour you could zest the lemon and add this for the last few minutes of cooking. The recipe comfortably serves two.
Preparation time: 10 minutes
Cooking time: 30 minutes
- 3 chicken breasts / large thighs
- 100g fresh coriander leaves – stalks removed, finely chopped.
- ½ lemon – juice of
- 1 thumb-sized piece of ginger
- 3 cloves of garlic
- ½ tsp cayenne pepper
- ½ tsp turmeric
- 1 tsp ground cumin
- ½ tsp ground coriander
- vegetable oil
- First prepare the ginger by peeling and chopping into small pieces then popping into a small food processor with 4 tbsp of water. Blitz to a paste.
- Cut up the chicken into small bite-sized pieces. Fry in a little oil in a large saucepan (with a lid) until just browning on all sides, then remove and set aside.
- Finely chop the garlic and add to the pan over a low-medium heat. Cook for a couple of minutes until the garlic just starts to get some colour, then add the ginger paste and cook through for 3 – 4 minutes.
- Add 150ml of water, the finely chopped coriander leaves, the spices, salt, lemon juice and stir together.
- Return the chicken to the pan, turn the heat down to low and pop the lid on. Cook for 20 minutes and serve with rice, garnish with a pinch of reserved fresh coriander leaves.