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Lime and coriander Chicken
Member Name: mjc121
Date: 03/05/09, updated on 21/03/10 (2186 review reads)
Advantages: clean fresh taste
Disadvantages: marinating time
Lime and coriander chicken
I love chicken as it is low in fat especially saturated fat and is high in protein. The only problem is that unless you buy the more expensive chicken it can be a bit tasteless as well as full of water.
Anyway I'm always after new ways of cooking chicken and this is a version of a dish one of my friends once made. He included garlic in his version but I found it overpowered everything else so I don't add any. I also changed the dark soy sauce to light but again that is personal preference. This dish has become one of my favourites. It has a good clean fresh taste and is good served hot along with some lightly steamed veg and couscous or served cold and cut up and put into either a pasta or rice salad. I have even made sandwiches out of it.
For me it is a good summer dish and with a good glass of pinot grigio or servingnot blanc it makes the perfect dish eaten out on the patio or balcony on a warm summer evening. I personaly wouldn't serve this with a chardonnay as chardonnays can be rather 'buttery' and the two just don't go.
It is quick and easy too cook and the preparation is also easy to do. The longest part of the prep is leaving the meat to marinade. As it is marinating you can get on with other jobs you need to do. However, the lime juice does tenderize the meat and if left in too long the chicken can fall apart so it is not suitable for marinating overnight.
This recipe is enough to serve 4. The amount of lime juice can be adjusted to your personal taste or substituted for lemon. However, as lemons are bigger you need half the number.
4 tbsp fresh coriander leaves (2tsp of dried)
2 tsp coarsely ground black pepper
2 tsp caster sugar
Juice of 2 limes
1 tbsp light soy sauce
1 tbsp sunflower oil
4 skinless, boneless chicken breasts
Finely chop the coriander and put it into a large bowl. To the bowl add the pepper, sugar, soy sauce, lime juice and sunflower oil and beat them together.
Add the chicken breasts and turn over until both sides are coated. Cover and leave the meat in the marinade for two hours. The meat should be turned every half hour.
After the two hours put a heavy based non-stick frying pan, or even better a griddle pan on a medium-high heat with a tiny amount of oil to heat. When hot add the chicken and cook 7-8 minutes each side, until cooked through. The actual cooking time will depend on the thickness of the chicken.
In about the last 30 seconds of cooking pour the marinade mixture into the pan reduce the heat and allow the marinade/sauce to reduce down by half.
For a quicker cooking time before you add it to the marinade you can butterfly the chicken or place each breast between two pieces of cling film and beat till half thickness with either a meat hammer or rolling pin.
I have not tried cooking this in the George Forman grill but there is no reason why it won't work in one of those. But you may need to baste the chicken now and again with the marinating mixture.
Summary: clean fresh summer dish
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