Baked mint and coriander chicken
Succulent baked mint and coriander chicken full of flavours; quick and easy recipe
Ingredients
- 900 gms skinless and boneless chicken thighs, cut into bite sized pieces
- 150 gms fresh coriander
- a small handful of fresh mint leaves
- 4 -5 fresh green chillies
- 40 gms fresh ginger
- 5 -6 large cloves of garlic
- 5 heaped tbsp of Greek yogurt
- 1 tbsp ghee
- juice of 1/2 a lime
- salt to taste
Instructions
- Using very little water, grind together the coriander, mint, ginger, green chilli, garlic into a thick and slightly coarse mixture.
- In a bowl, add the chicken, the ground mixture and the rest of the ingredients and mix well, massaging the marinade into the chicken.
- Cover the bowl with a plastic wrap and place in the fridge for at least 30 minutes.
- Pre heat the oven at 200 deg (fan) and grease a baking tray.
- Transfer the contents of the bowl (chicken along with the marinade) to a tray and arrange in a single layer.
- Place the tray in the centre of the oven and bake for 15-17 minutes or till the chicken is cooked through.
- Half way through, carefully take out the tray and discard almost all of the liquid.
- Stir a couple of times in between.
- The chicken does no need to brown, just check that it is cooked through; it will be moist and succulent.
- Enjoy on it's own as a snack /starter with a dash of lime / lemon, or use it as a filing in wraps, rolls etc.