- 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
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.
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.
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.
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