Wednesday, February 8, 2012

Never made it but a recipe exchange can't be wrong

BBQ Coriander Chicken

1 cup firmly packed coriander roots, stems and leaves (I reckon you could use that stuff you can buy in the tubes if you can't get fresh with the roots)
3 garlic cloves (again, use the crushed garlic in a jar if that's what you have in the fridge!)
1 tsp ground turmeric
2 tbs lime juice
2 tbs peanut oil
1/2 cup light coconut milk
chicken thigh fillets (as many as you need) - You can use breast fillets that you have butterflied, or wings. I've even done it with Kangaroo backstraps and it's very tasty.

Steamed jasmine rice, lime wedges and a leafy green salad to serve (I sometimes serve with steamed Bok Choy and Snow peas, or broccolli etc)
1. To make the coriander marinade, place coriander, garlic, turmeric, lime juice and oil in a food processor and process to form a paste. Add coconut milk and process until combined.
2. Score the thickest part of each chicken thigh twice. Place in a large shallow dish. Coat chicken with coriander marinade. Refrigerate for 4 hours or overnight. Works best if left over night. Excellent to get ready early and take to a bbq.
3. Preheat a greased barbecue grill or char-grill over medium heat. Barbecue or char-grill chicken for 12-15 minutes, turning occasionally, until cooked through. Servce chicken with steamed jasmine rice, lime wedges and a leafy green salad.
yum yum get in ma belly :-)

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