Chicken with Honey Infused Greek Yoghurt
and Ginger Rice
We love our alternative remedies down at the Fresh Farm. Vivian is often spritzing the air with a chamomile and lavender calmness spray and Luke is never far away from his shea butter hand cream. For this recipe, we decided to make food your family’s pharmacy. Coriander contains natural antihistamines, chilli has anti-bacterial properties, ginger and honey are nature’s anti-inflammatories and Greek yoghurt just tastes great! A nutritional powerhouse that tickles your taste buds? Just what the doctor ordered!
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
4
Courgette
(May contain Celery)
1
Coriander
1
Ginger
350
Basmati Rice
1
Coriander Seeds
¼
Chilli Flakes
2
Greek Style Yoghurt
(Contains Milk)
2
Honey
1
Lime
4
British Chicken Breasts
Not included in your delivery
700
Water
Nutritional information
Utensils
Instructions
Boil your kettle and pre-heat your oven to 190 degrees. Remove the top and bottom of the courgette and slice in half lengthways, then cut each half lengthways into four slices. Chop your courgette into roughly 2cm cubes. Roughly chop the coriander.
Peel and grate the ginger. Heat a splash of olive oil in a large non-stick pan on medium heat and fry your ginger for 2 mins.
Add the rice to your ginger in the pan and a pinch of salt. Stir together and add the boiling water (amount specified in the ingredient list). Put a lid on the pan and cook on low heat for 10 mins. Leave off the heat for 10 mins and don’t peek under the lid until 20 mins are up.
Place another pan on medium heat without oil and add in the coriander seeds and chilli flakes. Tip: Use less chilli if you don’t like your food too spicy! Cook for 2 mins and then thoroughly grind with a pestle and mortar. Tip: You can use the back of a spoon on your chopping board too.
Mix the yoghurt with all but a pinch of your toasted coriander seed and chilli flake powder. Mix in half your fresh coriander, the honey, a splash of olive oil and a squeeze of the lime juice. Add a pinch of lime zest then season with a little salt and a few grinds of black pepper.
Coat the chicken in your yoghurt mix. Cook on a baking tray on the top shelf of your oven for 15 mins. After 15 mins, turn your grill to high and grill your chicken for 5 mins to brown the top. Tip: You’ll know the chicken is cooked when it is no longer pink in the middle.
Heat a splash of olive oil on high heat in the pan you used for your seeds and flakes. Stir-fry your courgette for 4 mins. Season with a pinch of salt and some pepper and the remaining toasted coriander seeds and fresh coriander.
To serve, simply fluff up your rice using a fork. Top it with your chicken and a side portion of your stir-fried courgette. Squeeze over a splash of lime juice.
