Stranger Foods

Lemon, coriander seed & chilli chicken

Serves 4 | Prep 10 mins | Cook 15 mins

Coriander haters, fear not! This lovely chicken recipe features the subtle earthy, lemon flavour of coriander seeds and not the punch of the leaves, which some people have an aversion to. When I first designed this dish, I was aiming for a Cantonese-style lemon chicken, but it has evolved into something different again, Sabrina style. Not only is it flavourful, it’s pretty simple to throw together, and great served with rice.

Source: Persiana Everyday

Ingredients

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650 g boneless, skinless chicken breasts (about 4 medium breasts)
1 unwaxed lemon
3 tbsp clear honey, plus extra for drizzling
1 tbsp coriander seeds
vegetable oil
½ tsp chilli flakes, plus extra for garnish
4 fat cloves garlic, very thinly sliced
10 g butter
Maldon sea salt flakes and black pepper, freshly ground

Instructions

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Split each chicken breast lengthways down the middle, then thinly slice into strips. Set aside.
Using a vegetable peeler, cut strips of peel from the lemon, then very thinly slice the peel into matchsticks and set aside. Squeeze the juice from the lemon, discarding any pips. Mix the lemon juice with the honey and set aside.
Heat a dry frying pan over a high heat, add the coriander seeds and toast for , shaking the pan intermittently to prevent them from burning.
Transfer the toasted seeds to a mortar and lightly crush them with the pestle, just enough to break each one, then set aside.
Drizzle some vegetable oil into the frying pan over a high heat, add the chicken and stir-fry for . Add the coriander seeds, chilli flakes, garlic and lemon peel and stir-fry again for a couple of minutes. Pour in the lemon juice and honey mixture and add a generous amount of salt and pepper. Mix well to ensure the chicken is evenly coated, then add the butter and cook for a few minutes until the glaze thickens and looks glossy and the chicken is cooked through. Serve immediately drizzled with more honey and a sprinkling of chilli flakes.

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