Coriander chilli chicken

Enjoyable Coriander chilli chicken Recipe

This coriander chilli chicken has just enough spice to make it very, very nice.
Coriander chilli chicken
Prep Time : 2:25 | Cook Time : 0:35 | Total Time : 3:00 | Serving : 4 person.


  • 8 chicken thigh fillets, trimmed

  • 1 tablespoon olive oil

  • 1 bunch baby bok choy, leaves and stems shredded

  • 3 cups steamed jasmine rice

  • lime wedges, to serve

Coriander chilli marinade

  • 1/2 bunch coriander, washed, dried (see note)

  • 1 lime, rind finely grated, juiced

  • 2 long red chillies, finely chopped

  • 1/4 teaspoon hot paprika

  • 1 cup Tamar Valley Greek Style Yoghurt


  • Step 1

    Make coriander chilli marinade: Chop coriander leaves and roots (see note). Combine chopped coriander, lime rind, 2 tablespoons of lime juice, chillies, paprika, yoghurt and salt and pepper in a ceramic dish.

  • Step 2

    Add chicken to marinade and turn to coat. Cover and refrigerate for 1 to 2 hours or overnight, if time permits.

  • Step 3

    Preheat oven to 200°C. Remove chicken from marinade. Place, in a single layer, in a lightly-greased roasting pan. Roast chicken for 20 to 30 minutes or until just cooked through.

  • Step 4

    Meanwhile, heat oil in a wok over medium heat. Add bok choy and stir-fry for 1 minute. Add rice and stir-fry for 2 minutes or until heated through. Spoon rice onto plates. Top with chicken. Serve with lime wedges.

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