I’m still going through my coriander phase and in this recipe, the coriander really makes the dish. Lots and lots of coriander. I know it’s a herb but I find I’m using it almost like spinach these days!
With the word, ‘fragrant’ in the title, it sounds like this dish must be full of complex subtleties. But no, sometimes the simplest of dishes are the best. If I’m organised I marinate the chicken first but often, especially if I’ve just got back from work, I just throw things in the wok, pour hot chicken stock over some couscous, and it’s ready to eat in much less than half an hour. Honestly. This is not Jamie Oliver talking, this is me at normal pace. I would describe it as a stir fry with North African flavours and it’s incredibly quick, tasty and easy to make.
2 chicken breasts, sliced into strips
1 small red onion, sliced
Handful of pine nuts
Handful of fresh coriander (cilantro), including leaf and stalks, roughly chopped
1 red pepper, sliced
1 garlic clove, crushed or finely diced
1 chilli, finely sliced
Small knob of root ginger, finely diced
1tsp ground coriander
1 tsp cumin
How to make Fragrant Chicken
1. If you have time in advance, combine the dry spices, ginger, chilli and garlic with a little olive oil and marinate the chicken for an hour. If you don’t have time for this then just go straight to step 2.
2. Heat a little oil in a wok and then add the chicken and spices from step 1.
3. While the chicken is cooking, toast the pine nuts in a dry frying pan until they are slightly browned.
4. When the chicken is cooked on all sides, add the red pepper and onion to the wok. Continue to cook for about 4 minutes until the chicken is cooked through.
5. Add the pine nuts and coriander leaf and stir through.
6. Serve with couscous.