Chicken with coriander and lemon (The Moroccan Collection, Hilaire Walden)
ready in 45 mins
Bright and zingy light chicken dish
4 chicken breasts
grated rind and juice of a lemon
seeds from 6 cardamom pods, roasted and crushed
1 1/2 teaspoons of ground cumin
1 1/2 teaspoons of ground coriander
1 garlic clove crushed
2 tablespoons olive oil
1 onion finely chopped
450 ml (3/4 pint) chicken stock
bunch of coriander
salt and pepper
rice or bread to serve
1. Put the chicken breasts into a shallow glass or pottery bowl. Pour over the lemon rind and juice then add the cardamom, cumin, coriander and garlic. Cover and refrigerate for 24 hours, turning occasionally.
2. Heat the oil in a large, flameproof casserole. Add the onion and cook until translucent. Arrange the chicken on the cooked chopped onion. Rinse the bowl with some of the stock and pour over the chicken. Add the remaining stock and the coriander and season with salt and pepper.
3. Heat to simmering point then cover the casserole and poach the chicken, turning it over twice, for about 40 minutes until the juices run clear when the thickest part is pierced with the point of a sharp knife.
4. Remove chicken to a warmed serving platter, boil the cooking juices if necessary to concentrate them, then serve with the chicken, accompanied by rice or bread.