Spiced Chicken With Braised Baby Carrots

Yield: 4 Servings
Prep Time: 10 mins
Cook Time: 20 mins
Difficulty Level: 1/5

Ingredients

• 800 g (4 pcs) chicken breast fillets
• 1 lemon
• 2 tsps ground coriander
• 2 tsps ground cumin
• 2 large green chillies, chop finely
• 1 tbsp extra virgin olive oil
• 250 ml vegetable stock
• 2 bunches baby carrots, trim and scrub clean
• 1 cup fresh coriander sprigs
• Greek style yoghurt, to serve
• Couscous, to serve

Steps

01. Slice chicken breasts in half lengthways to make two flat fillets. Remove rind from the lemon with a vegetable peeler. Squeeze the juice into a large bowl and add spices, chilli and oil; stir to combine. Add chicken and toss to coat. Set aside to marinate.

02. Pour vegetable stock into a large saucepan. Add lemon rind and carrots. Bring to boil, then reduce heat and cook, covered, for 5 mins. Remove the lid and cook for a further 5 mins or until tender.

03. Heat a large non-stick frying pan over medium-high fire. Cook the chicken fillets for a few minutes on each side or until just cooked through.

04. Serve the chicken with carrots, some of the cooking liquid, coriander sprigs, a dollop of yoghurt and couscous, if you like.

Photo: Bauer / Rob Shaw