LIME AND CORIANDER MARINATED CHICKEN
We have one of those electric table-top grills which we often get out for informal parties. It means you can put out a selection of different types of meats and people can cook it the way they like it. It's sociable and fun, and easy with a couple of side dishes of salad, potatoes, pasta, rice, or whatever you fancy. I made this marinade up yesterday to jazz up the chicken breasts I had, and it was delish. Lovely and moist with a nice flavour.
Provided by Snowbunny Andorra
Categories Lunch/Snacks
Time 5m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Slice the chicken into bite-sized pieces (I prefer strips like goujons rather than cubes).
- In a bowl, mix all the ingredients together and add the chicken.
- Leave to stand for at least one hour, stirring occasionally.
- Heat your grill and cook each piece for a couple of minutes, until cooked through.
SPRING CHICKEN WITH LIME AND CORIANDER
Provided by Molly O'Neill
Categories soups and stews, main course
Time 1h
Yield Four servings
Number Of Ingredients 25
Steps:
- To make the broth, put the chicken in a stockpot. Add the remaining ingredients and bring to a boil. Lower the heat and simmer for 30 to 35 minutes.
- Meanwhile, make the coriander pesto: Put the coriander, mint, basil and olive oil in a blender and puree until smooth. Season with salt and pepper. Set aside.
- Bring a large pot of salted water to a boil. Add the noodles. Cook for 2 minutes. Drain and rinse under cold running water. Set aside.
- Carefully lift the chicken out of the broth. Set broth aside. Remove skin and shred the meat. Set aside. Strain the broth through a sieve lined with cheesecloth into a clean saucepan. Season to taste.
- Bring broth to a boil. Add the shredded chicken, leek, carrot and celery. Lower heat and simmer until the meat is warmed, about 5 minutes. Divide noodles into four bowls. Ladle the soup into the bowls. Add a dollop of pesto, garnish with coriander and mint leaves, and place a wedge of lime on each.
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- To make the marinade, blend all ingredients together in a food processor or blender until a paste. Alternatively, if you don’t have a food processor or blender, chop the coriander very finely and mix with all other ingredients, or crush all ingredients (except lime juice) in a mortar and pestle until a paste, then stir in lime juice.
- Combine chicken with marinade and leave to marinate in the fridge for at least 1 hour, or up to 8 hours.
- When ready to cook, remove chicken from fridge and stand at room temperature for 20-30 minutes (your meat will cook much more evenly if it is at room temperature before cooking). Cook on a preheated BBG grill (medium to high heat) for 3-5 minutes on each side or until cooked through. Allow to rest for a few minutes before serving.
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