LEMON CHILI CHICKEN WITH RICE

Serves 4
55 minutes
310 kcal per serving (without the rice)


Ingredients

• 2 garlic cloves, chopped
• 1 tbsp fresh ginger, freshly grated
• 2 tbsp olive oil
• 600 g chicken thigh fillets
• 1 tsp ground coriander
• 2 tsp ground cumin
• 1/2 tsp turmeric
• 1 red chilli, chopped
• 125 ml freshly squeezed lemon
• 185 ml of white wine
• Rice, to serve

Method

1. Mix the garlic, ginger and 1 tbsp of water to a paste in a small food processor or mortar.
2. Heat the olive oil in a saucepan and brown the chicken in batches, then lift them up and put aside.
3. Add the garlic paste to the pan and sauté for 1 minute.
4. Add the coriander, cumin, turmeric and chilli and cook for another minute.
5. Add the lemon and wine, then the chicken seasoned with salt. 
6. Bring to a boil, then lower the heat and braise, covered, for 20-25 minutes until the chicken is tender.
7. Stir occasionally.
8. Meanwhile cook the rice according to package instructions.
9. When the chicken is tender, remove the lid and let the sauce cook on high heat for 5 minutes or until half of the sauce remains.
10. Before serving sprinkle the dish with fresh chopped coriander or parsley.