RECIPE

Malta Independent - - CROSSWORD & FUN -

Chicken breast fil­lets filled with co­rian­der, al­mond and chilli

In­gre­di­ents

1 bunch fresh co­rian­der 1 gar­lic clove, roughly chopped 1 tea­spoon salt 2/3 cup blanched al­monds juice of 1 lemon 2 small red chill­ies, de­seeded, roughly chopped 1/3 cup olive oil 6 chicken breasts, on the bone, skin in­tact

Di­rec­tions 1. Pre­heat oven to 200°C. Line a bak­ing tray with bak­ing pa­per. 2. Wash co­rian­der well and pat dry. Roughly chop leaves and roots. Place into the bowl of a food pro­ces­sor. Add gar­lic, salt, al­monds, lemon juice and chill­ies. Process un­til finely chopped. With the food pro­ces­sor run­ning, slowly pour oil down feed tube to form a thick paste. 3. Gently lift skin from chicken flesh. Spread co­rian­der paste be­tween skin and flesh. Smooth skin over paste. Place onto oven tray. Bake for 20 to 25 min­utes or un­til golden and cooked through. Serve im­me­di­ately with the Warm Veg­etable Plat­ter.

Serves Prep Time 10 Min Cook Time 25 Min Ready in 35 Min 6

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