Coriander chicken with minted yogurt recipe

3 ratings

A satisfying, simple family dish ready and on the table in less than 60 minutes. See method

Ingredients

If you don't have any limes, try a lemon instead

of the reference intake
Carbohydrate 22g Protein 35.8g Fibre 3.1g

Preheat the oven to gas 6, 200°C, fan 180°C. Rub the lime zest and juice all over the chicken and season well. Toast the coriander seeds in a dry pan over a medium heat for a few minutes until they release their aroma. Crush in a pestle and mortar, then press all over the chicken.
Heat 2tbsp of the oil in a frying pan. Add the chicken and fry for 2-3 minutes on each side, until golden. Transfer to a baking sheet and cook in the oven for 15-20 minutes, until cooked through with no pink showing.
Meanwhile, cook the potatoes in boiling, salted water for 15 minutes, or until tender. Drain, transfer to a serving dish, then season and toss in olive oil. Add the spinach to the pan used to cook the potatoes and allow to wilt. Mix the yogurt with the mint and season.
Thickly slice the chicken and serve on a board with the spinach, minted yogurt and new potatoes on the side.

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