Lemon Chili Chicken Recipe
● 2 garlic cloves, chopped
● 1 tablespoon grated fresh ginger
● 2 tablespoons olive oil
● 600 g (¼ lb) chicken thigh fillets
● 1 teaspoon ground coriander
● 2 teaspoons ground cumin
● ½ teaspoon ground turmeric
● 1 red chili, chopped
● ½ cup (125ml/4 fl oz) lemon juice
● ¾ cup (185 ml/6 fl oz) white wine
● 1 cup (30g/1 oz) fresh coriander leaves
Preparation time: 20 minutes
Total Cooking time: 35 minutes
1 Blend the garlic, ginger and 1 tablespoon water into a paste in a small food processor or mortar and pestle. Heat the olive oil in a heavy-based pan and brown the chicken in batches. Remove with a slotted spoon and set aside.
2 Add the garlic paste to the pan and cook, stirring, for 1 minute. Add the coriander, cumin, turmeric and chili and stir-fry for 1 minute more. Stir in the lemon juice and wine.
3 Add the chicken pieces to the pan and stir to combine. Bring to the boil, then reduce the heat, cover and cook, stirring, for about 20-25 minutes, or until the chicken is tender. Remove the lid and cook the sauce over high heat for 5 minutes to reduce it by half. Stir in the coriander and season with salt and pepper for better taste. You can serve on a bed of steamed jasmine rice.
Nutrition per serve:
Protein 30 g; Fat 15 g; Carbohydrate 0 g;
Dietary Fibre 0 g; Cholesterol 105 mg;
1290 kJ ( 310 cal)