Coriander Chicken Mexican Bowls

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SERVES FOUR
PREP TIME: 3-4 HOURS (INCLUDING CHICKEN MARINATING)
COOK TIME: 10 MINS

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Ingredients

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FOR THE CHICKEN

2 CHICKEN BREASTS, CUT INTO TENDERLOINS

FOR THE CORIANDER PASTE

HALF CORIANDER BUNCH, ROUGHLY CHOPPED

10CM KNOB GINGER, ROUGHLY CHOPPED

3 GARLIC CLOVES, MINCED

1 RED ONION, ROUGHLY CHOPPED

2 STALKS SPRING ONION, ROUGHLY CHOPPED

1 RED CHILLI, DE-SEEDED & ROUGHLY CHOPPED

ZEST OF 1 LIME

JUICE OF 2 LIMES

1 TBSP OLIVE OIL

SALT & PEPPER, TO TASTE

FOR THE SLAW

1/2 CUP RED CABBAGE, THINLY SLICED

1/2 CUP GREEN CABBAGE, THINLY SLICED

2 TBSP CORIANDER, FINELY CHOPPED

1 CARROT, RIBBONED

2 STALKS SPRING ONION, FINELY CHOPPED

1/4 HEAD COS LETTUCE, ROUGHLY CHOPPED

JUICE OF 1 LIME

3 TSP OLIVE OIL

SALT & PEPPER, TO TASTE

TO SERVE

1 AVOCADO, SLICED

1 CHILLI, SLICED

FRESH LIME WEDGES

DOLLOP COCONUT YOGHURT

1 TBSP CORIANDER LEAVES, TORN

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Utensils

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FOOD PROCESSOR

SHARP KNIVES

GRATER

MEDIUM FRY PAN

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Method

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1. ROUGHLY CHOP ALL PASTE INGREDIENTS AND PLACE IN A FOOD PROCESSOR. PULSE UNTIL A COARSE PASTE FORMS AND PLACE IN A SMALL BOWL. SET ASIDE

2. CUT THE CHICKEN BREASTS INTO TENDERLOIN SIZE PIECES AND PLACE INTO A FREEZER BAG

3. POUR THE PASTE INTO THE FREEZER BAG, SEALING OFF. TOSS THE BAG, ENSURING THE PASTE COATES THE CHICKEN EVENLY. PLACE IN THE FRIDGE FOR 3-4 HOURS OR LONGER

4. PREPARE THE SLAW IN A SALAD BOWL, TOSSING TOGETHER AND SEASONING WITH SALT & PEPPER. SET ASIDE IN FRIDGE

5. AFTER SUFFICIENT TIME HAS ELAPSED, HEAT 1 TBSP OLIVE OIL IN A FRY PAN OVER MEDIUM-HIGH HEAT. ADD CHICKEN COOKING FOR 4-5 MINUTES BEFORE FLIPPING. CONTINUE TO COOK FOR AN ADDITIONAL 3-4 MINUTES OR UNTIL GOLDEN AND CRISPY. SET ASIDE ON A CHOPPING BOARD TO REST FOR 2 MINS OR SO

6. DIVIDE SLAW BETWEEN BOWLS, TOPPING WITH CHICKEN. SERVE WITH WHATEVER YOU DESIRE! I ADDED A FEW SLICES OF AVOCADO, FRESH CHILLI, LIME WEDGES, A SPRINKLE OF CORIANDER, CORN CHIPS & A DOLLOP OF COCONUT YOGHURT - ENJOY !

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