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I've been promising Neil, a lovely December Scratch-ette, this chilli-free recipe for Coriander and Lime Chicken since, we'll, December. Christmas and holiday distractions now behind me, here it is. 

It's super easy and really packs a punch, without our sexy, but sometimes too assertive friend, Chilli. 

Fab in this chicken dish but also rather scrummy with fish, prawns, scallops or veggie noodles (sub the fish sauce for a sprinkle of salt).

For the Marinade + Paste

1 bunch coriander (must include roots!)

3 Limes (juice of 3, rind of 2)

Knob of ginger (about thumb size)

6 cloves garlic

3tsp coriander powder

Fish sauce to taste


1/2 cup peanut oil

1. Blitz garlic and ginger in food processor

2. Add roughly chopped and well washed coriander stems and roots. Blitz.

3. Add remaining ingredients and purée to a paste. If you need to thin, add water a little at a time.

For the chicken

Marinate breast fillets overnight. Seal well in a hot grill pan. Pop in oven for 5-7mins. Rest for 5 mins. Slice on the diagonal and drizzle with a little of the fresh paste (don't use the batch the chicken was in overnight. Obvs!)


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