fresh coriander | Lyn's Recipes

Spiced Chicken with Almonds

October 19, 2020 / Lyn Jones / 0 Comments

This recipe is designed for a family meal that include youngsters (not infants) – enjoy!

serves 3-6

Ingredients

450 grams chicken fillets
1 dessertspoon ground coriander
1 dessertspoon ground cumin
1/4 teaspoon turmeric
Small pinch cayenne pepper
½ teaspoon sugar
1 small teaspoon salt
50 grams diced onion
1 cm piece of ginger, finely grated
2 cloves garlic, finely chopped
25 grams ground almonds
250 grams diced red pepper
220 mls chicken stock
1 tablespoons sunflower oil
1 tablespoon lemon juice
20 grams fresh coriander, chopped.

Method:

Cut chicken into strips. Set aside
Mix all ingredients (apart from chicken, lemon and fresh coriander) in a bowl. Blend in a Magimix (best) (large food processor) or with hand blender until sauce is formed. Heat sauce.
Lightly ‘seal’ chicken strips in a wok using just a little oil. Transfer chicken to sauce, simmer about 10 minutes or until chicken is cooked. Add lemon and coriander. Taste and season.
Serve with brown basmati rice, quinoa, naan bread; or cold in wholemeal pitta bread.

RAW SPICY AVOCADO SOUP with PISTACHIO SALSA VERDE

February 1, 2020 / Lyn Jones / 0 Comments

serves 4

This soup will surprise guests and leave them guessing what it’s made from, while the healthy fats from the avocado and nuts will keep guests satisfied until the main meal. Serve in shot glasses for a fun effect! Looks good in chunky soup bowl too.

SOUP
2 avocados, stones removed
4c water
2Tab miso paste
1tsp fresh chilli, chopped finely
1 t each of grd cumin and grd coriander
1/2 t honey

NUT SALSA VERDE
2T each of pepitas and pistachios, crushed
1/2c fresh coriander, washed – stems removed, finely chopped
1T lemon zest
1 garlic cl, crushed
sea salt & pepper to taste

In a food processor, add all the soup ingredients and blend until smooth.
Place all of the nut salsa verde ingredients in a bowl and mix.

Serve the soup in shot glasses or bowls with a little nut salsa verde on top.