Coriander & Lemon Chicken

Recipe by
Nico Rasile
Servings:
2
Prep Time
5
mins
Cooking TIme:
25
mins
Total Time:
30
mins
Difficulty:
*
*****

Ingredients

2 chicken legs (around 180g each)

1 clove of garlic (20g)

1 lemon

30g micro coriander

30 ml olive oil

Method

For the marinating your chicken:

With a grater, zest the lemon into a blender, add in most of the coriander, just leaving a few for garnishing. Also add half the olive oil and garlic clove. Blend till smooth.

Take the legs and cut them though to the joint. This will help them cook faster and more evenly. Pour the marinade over the chicken and rub in well.

You can cook right away or leave overnight to infuse.


Cooking the chicken  :

Pre-heat your oven to 180c. Place an ovenproof frying pan in the stove on high heat. Once hot drizzle 10-15 ml of olive oil into the pan.

Place the chicken in the pan and colour all over. Once golden pop the whole pan in the oven for 15-20 minutes or until the core temperature of the chicken is above 65c.


Sever:

Sprinkle micro coriander leaves over the chicken.

Minicrops ingredients used:

SALE

Micro Coriander

30g
£
2.50
2.50
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Nico Rasile

Nico is a graduate of Royal Academy of Culinary Arts and has over 20 years experience working as a chef in some of London’s most prestigious restaurants including the Wolseley, Dinner by Heston, and Odette’s. Nico joined MiniCrops as Head of Food and Recipe Development because he is a champion of the ingredients he works with and passionate about sustainable food.

All Recipes by this chef