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Kalpna Woolf’s uplifting lemon coriander chicken with roasted peppers

Cookery writer Kalpna Woolf captures the flavours of the Mediterranean in her lemon coriander chicken with roasted peppers recipe.

Serves 4

Prep Time 15 min

Cooking Time 30 min

Ingredients

    For the gremolata

  • Zest and juice 1 large lemon
  • 2 garlic cloves, roughly chopped
  • 30g roughly chopped fresh parsley, leaves only
  • 2tbsp olive oil
  • 1tsp roasted ground cumin
  • 1tsp ground coriander
  • ½tsp chilli (red pepper) flakes
  • For the chicken

  • 4 skinless, boneless chicken breast fillets
  • ½tsp olive oil
  • For the peppers

  • 2tbsp olive oil
  • 1tbsp cumin seeds
  • 2 garlic cloves, roughly chopped
  • 2 large red onions, medium sliced
  • 1¼tsp red chilli flakes
  • 1 red pepper, sliced
  • 1 yellow pepper, sliced

Method

  1. Heat the oven to 220°C/fan 200°C/gas 7. Start by making the gremolata so that the flavours have time to meld together. Using a pestle and mortar, grind all the ingredients, except the lemon zest, into a rough paste. You can use a food processor but don’t blend it too finely. Mix in the lemon zest. Cover and set aside.
  2. Score each chicken breast 2–3 times to make small pockets (do not score all the way through the chicken). Rub freshly ground black pepper and the olive oil over the fillets, then fill the pockets with equal amounts of the gremolata. Place in an oven tray with 100ml water, cover with foil and cook in the hot oven for 15 minutes. Remove the foil and continue cooking while you prepare the peppers.
  3. Combine all the ingredients for the peppers, except the cumin seeds and oil, in a bowl. Season with a few grinds of black pepper. Place an oven dish or baking tray on the hob, add the olive oil and heat over a medium heat. When the oil is hot, throw in the cumin seeds and cook for 1–2 minutes until the seeds begin to sizzle and release their aroma. Quickly add the ingredients from the bowl. Mix and spread thinly, then place in the hot oven on the top rung for 10 minutes.
  4. The peppers are ready when they are slightly charred and soft. The chicken and peppers should be ready at the same time. Divide the roasted peppers among plates and top with a piece of chicken.
  5. HFG Tip: Save time and reduce waste by chopping and freezing any leftover parsley and coriander ready for your next batch of gremolata, or to add to soups or homemade pesto.

Nutrition per serving

Read more on how we calculate nutrition.
326kcal 39.2g 14.3g 2.2g 6.2g 11.4g 0.4g 107mg 13.9g 4.6mg

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