Grilled Chicken With Coriander And Chilli Recipes

CHILLI CHICKEN WITH GINGER & CORIANDER

Steps:

• Start by chopping chicken thighs into pieces.
• Now on to the marinade. Chop garlic, ginger, red chilli and lemon juice.
• In the pan toast coriander and cumin seeds, then, grind and add to the chicken. Then, pour over plain yoghurt.
• Add turmeric and season. Mix and leave to marinade from 2 hours to overnight.
• Next, fry chopped onions in olive oil. Then, add chopped garlic and ginger, ground coriander, garam masala and turmeric. Add tomato puree and butter.
• Then, add all the marinated chicken and all the remaining marinade. Cook until tender.
• Finally top with fresh coriander. Cook this recipe with a photo! Instant pot recipes. Chicken recipes. Gordon Ramsay recipes. Gordon Ramsey. Hell's kitchen restaurant. Gordon Ramsay restaurant. American restaurant.

GRILLED CHICKEN WITH CHILLI & SESAME SEEDS

Steps:

• Slice each chicken breast lengthways into 2 thin pieces. Rub with the oil and season on both sides. Heat a grill pan and cook the pieces for 2-3 mins each side.
• While the chicken is cooking, mix the chilli sauce, ginger, honey and vinegar with a little seasoning in a small bowl. Brush over the chicken as it cooks - wait until it is grilled on one side first before brushing, or it will burn.
• Blanch the broccoli, divide between the plates and pour over the remaining sauce. Top with the chicken and sesame seeds.

GRILLED CHILLI & CORIANDER SALMON WITH GINGER RICE

Steps:

• Heat 1 tbsp oil in a pan and put the kettle on to boil. Fry the onion for a few mins until lightly browned. Stir in the ginger and garlic, fry for 1 min, then stir in the rice. Add 300ml boiling water and a little salt, then bring to the boil. Cover and cook for 10-12 mins until the rice is tender. Heat grill to medium.
• Brush a baking tray lightly with a little oil. Put the salmon on top and grill for 4-5 mins, then scatter with chilli, coriander, remaining olive oil and seasoning. Grill again for just 4-5 mins until the salmon is cooked through. Serve with the rice and lime halves for squeezing over.