Coriander chicken with rice

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Peel, grate or chop the ginger. Peel garlic and dice very finely. Clean the chilli, cut lengthwise, wash and remove seeds. Chop the pod finely. Wash the coriander and dab dry. Peel leaves and chop finely, except for a little bit for garnishing. Mix all prepared ingredients with sugar, soy sauce, lime zest and juice.

2. 2

   Wash chicken breasts and pat dry. With a sharp knife, cut into the meat several times to a depth of about 5 mm. Brush chicken breasts with the marinade and place on a baking tray. Cook in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 40-50 minutes. In the last approx. 5 minutes preheat the grill and roast the meat until golden brown. Take it out, cover with aluminium foil and let it rest for a short time

3. 3

   Prepare rice in boiling salted water according to package instructions. Mix Sambal Oelek with oil. Drain rice, drain and sprinkle with Sambal Oelek. Remove meat from the bone and cut into slices. Serve rice with meat. Serve garnished with lime and coriander set aside

Nutrition Facts

KCAL
490 kcal

CARBS
49 g

FATS
17 g

PROTEINS
37 g