Coriander chilli chicken

Coriander chilli chicken

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Coriander chilli chicken

The ingredient of Coriander chilli chicken

  1. 8 bird thigh fillets, trimmed
  2. 1 tablespoon olive oil
  3. 1 bunch infant bok choy, leaves and stems shredded
  4. 3 cups steamed jasmine rice
  5. lime wedges, to serve
  6. half bunch coriander, washed, dried (see word)
  7. 1 lime, rind finely grated, juiced
  8. 2 long crimson chillies, finely chopped
  9. 1/four teaspoon warm paprika
  10. 1 cup Tamar Valley Greek Style Yoghurt

The instruction how to make Coriander chilli chicken

  1. Make coriander chilli marinade: Chop coriander leaves and roots (see word). Combine chopped coriander, lime rind, 2 tablespoons of lime juice, chillies, paprika, yoghurt and salt and pepper in a ceramic dish.
  2. Add chicken to marinade and turn to coat. Cover and refrigerate for 1 to two hours or in a single day, if time allows.
  3. Preheat oven to 200u00b0C. Remove hen from marinade. Place, in a single layer, in a lightly-greased roasting pan. Roast chook for 20 to half-hour or until simply cooked via.
  4. Meanwhile, warmth oil in a wok over medium warmness. Add bok choy and stir-fry for 1 minute. Add rice and stir-fry for two minutes or until heated via. Spoon rice onto plates. Top with bird. Serve with lime wedges.

Nutritions of Coriander chilli chicken

fatContent: 592.959 calories
saturatedFatContent: 21 grams fat
carbohydrateContent: 7 grams saturated fat
sugarContent: 47 grams carbohydrates
fibreContent: 10 grams sugar
proteinContent:
cholesterolContent: 52 grams protein
sodiumContent: 198 milligrams cholesterol

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