(Based loosely on a James Martin recipe)
Serves 2
1 Chilli, deseeded (s) (sff)
1 Lime, cut into wedges (ss) (sff)
1 lemon, zested & juiced (ss) (sff)
1 Tbsp. extra virgin olive oil (1Heb)
3 Tbsp. 0% Yoghurt (ff)
5g coriander leaves
5g Parsley
15mm cube of ginger, peeled
15g mint leaves
20g basil leaves
100g long grain rice (ff)
325g pack of thigh fillets (ff)
Cut the chicken into large chunks, place in a large bowl, set aside.
In a food possessor place the herb leaves, chilli, ginger, lemon zest & 1tbsp juice, olive oil & yoghurt, puree to a smooth paste.
Season & pour over the chicken, mix well, cover & marinade for at least 1 hour in the fridge.
Preheat the oven to 180c.
Remove the chicken from the fridge, place in a oven tray, sprayed with Fry Light, cook for 30 mins or until cooked, turn over to cook evenly, spoon the sauce over the chicken.
Cook the rice as per instructions on the packaging.
Serve with lime wedges on a bed of rice and a light salad.
Credit: Pete’s Recipe Book