Veira’s Coriander Chicken with Yoghurt and Fennel

A LIGHT, tangy dish adapted from a recipe my mother learned while living in Malaysia.

SERVES 4 (650 calories)

2 garlic cloves, diced 3 cm root ginger, grated or finely chopped Zest and juice of 2 limes 4 good-sized chicken thighs (approx 600g), bone in and skin on 3 tbsp coconut or rapeseed oil 1 large onion, diced Seeds from 6 cardamom pods 2 fennel bulbs, trimmed and quartered lengthways 2 celery stalks, diced 1 tsp cornflour Large bunch of fresh coriander, chopped 300g full-fat live Greek-style yoghurt (or non-dairy equivalent)

1 green chilli, deseeded and diced IN A NON-METALLIC bowl, mix together the garlic, ginger and the juice of 1 lime and the zest of both with some seasoning. Marinate the chicken in the mixture in the fridge for at least an hour, or ideally overnight. Preheat the oven to 180c/160c fan/ gas mark 4. Meanwhile, heat the coconut oil in a large frying pan and fry the chicken and onion on a medium heat for 8-10 minutes, turning occasionally, until they are lightly golden. Add the cardamom seeds for the last 2 minutes of cooking, then spoon the contents into a large baking dish. Tuck the fennel and celery between the chicken pieces. Pour the rest of the lime juice and any remaining marinade into the frying pan to deglaze it. Stir in the cornflour and most of the coriander, followed by the yoghurt. Mix everything together thoroughly, scraping the pan to incorporate all the chicken juices, then pour it over the chicken in the baking dish. Cover the dish with a lid or foil and transfer it to the oven. After 15 minutes, remove the cover and cook for a further 15-20 minutes, or until the chicken is slightly browned. Before serving, scatter over some green chilli and the remaining coriander.