Spiced Chicken With Braised Baby Carrots

Spiced Chicken With Braised Baby Carrots

By The Weekly  , , , , ,

September 5, 2016

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  • Prep: 10 mins
  • Cook: 20 mins
  • Yields: 4 Servings


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


1Slice 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.

2Pour 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.

3Heat 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.

4Serve the chicken with carrots, some of the cooking liquid, coriander sprigs, a dollop of yoghurt and couscous, if you like.

Photo: Bauer / Rob Shaw

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