June 6, 2013 by dgarnett2013
Lemony Chicken with fresh coriander: Lucy Boyd’s Kitchen Memories
Great with spiced basmati rice.
- 20g fresh root ginger, peeled and chopped into small chunks
- 3 garlic cloves, peeled
- 1/4 tsp ground turmeric
- 2 tsp coriander seeds
- 2 tsp cumin seeds
- 1/4 tsp cayenne pepper
- 1 medium-sized chicken, jointed
- 3 tabs olive oil
- Juice of 1 1/2 lemons
- 1 fresh green chilli, finely chopped
- 1 small bunch of fresh coriander, leaves picked and finely chopped
- sea salt & black pepper
Put the ginger into the food processor with 3-4 tabs of water and blend to a paste.
Put the garlic, turmeric, coriander and cumin seeds and cayenne pepper into a pestle and mortar and pound together.
Season the chicken pieces well all over with salt and pepper.
Heat a drizzle of the olive oil in a shallow, heavy-based pan, add the chicken pieces and brown them on all sides – in batches if the pan is too small to fit them in without overlapping. Using a slotted spoon, transfer the chicken to a bowl.
Put the garlic and spice mixture into the still-hot pan (you may need to add a little more oil) and stir to release their flavours.
Add the ginger and chopped chilli and stir-fry for a minute or so. Add the chicken pieces and any juices that have been released, then add 8 tabs of water and the lemon juice.
Stir, then turn up the heat and bring to a boil, cover with a tight fitting lid and turn the heat right down to a gentle simmer.
Cook for 15 minutes until the chicken is tender and cooked through.
Remove the lid and scatter the chopped coriander over.
Serve with spiced basmati rice.
Made the day the Brownes came over.