Chargrilled chicken with zingy coriander sauce
Serves: 2
Prep time: 25 minsTotal time: 
Recipe photograph by Stuart West
Chargrilled chicken with zingy coriander sauce
A tangy herb sauce works beautifully with the summery chargrilled flavours here
Serves: 2
Prep time: 25 minsTotal time: 
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Nutritional information (per serving)
Calories
542Kcal
Fat
14gr
Saturates
3gr
Carbs
59gr
Sugars
9gr
Fibre
3gr
Protein
43gr
Salt
0.7gr
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, in her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, in her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
Ingredients
- 1 tbsp chicken seasoning (or 2 tsp smoked paprika)
- 1 tsp ground cumin
- 2 tsp vegetable oil
- zest and juice of 1 lime
- 1 x 320g pack chicken thigh fillets
- 125g basmati rice
- 1 bunch spring onions, each cut into 2 pieces
- 1 red pepper, cut into 8 wedges
- 2 tbsp light mayonnaise
- 3 tbsp Greek-style yogurt
- ½ x 30g pack coriander, plus a few sprigs
Step by step
- Combine the chicken seasoning (or smoked paprika), ground cumin, 1 teaspoon of oil and the juice of half a lime in a bowl. Halve the chicken thigh fillets, add to the bowl and toss to coat; set aside.
- Put the rice, 300ml boiling water and a pinch of salt in a saucepan. Bring to the boil, stir then cover and reduce the heat to low. Cook undisturbed for 15 minutes until the rice has absorbed all the liquid and is tender.
- Meanwhile, preheat a griddle pan and cook the chicken for about 5 minutes each side until cooked through; set aside, covered, to rest.
- Toss the spring onions and red pepper with 1 teaspoon of oil then griddle for 6-8 minutes, turning occasionally (cook at the same time as the chicken if your pan is large enough). If using an air fryer, preheat to 200°C, then cook the chicken, spring onions and peppers all together for 12-15 minutes, or until the chicken is cooked through.
- Blitz the mayonnaise, yogurt, coriander, zest and juice of half a lime and 1 tablespoon of water to a sauce in a mini food processor; season to taste.
- Serve with the chicken, peppers and spring onions, garnished with coriander and the rest of the lime zest and drizzled with the sauce.
