About the Recipe
I cooked this for friends and they both said it was the nicest chicken they had tasted!! I've paired it with a simple recipe for rice, that my Mum gave me.
2 tablespoon ghee or sunflower oil
4 boneless chicken breasts
Cup of organic chicken or vegetable stock.
2 cups of coriander leaves chopped
1 cup of filtered water
1 tsp freshly grated ginger
1 tsp ground fennel seeds
1/4 tsp turmeric powder
1 tsp salt mixed with some dried herbs (any or all of the following basil, rosemary, thyme, mint, marjoram, sage, bay leaves),
1/2 tsp maple syrup
10 mint leaves chopped
1-2 tablespoons of chickpea flour
Lightly oil a baking dish with a tablespoon of ghee (or sunflower oil). Place chicken breasts in the dish and coat with the ghee, then season. Pour in chicken or vegetable stock and cook in the oven for around 25mins (350'F). Use a blender to blend chopped coriander with 1 cup of filtered water until smooth. Heat a tablespoon of ghee over medium heat, and saute grated ginger, add ground fennel seeds and cook for another minute. Stir in turmeric powder, salt mixed with herbs, maple syrup, mint leaves and mix with the coriander puree and a cup of filtered water. Simmer for around 20mins until reduced by half. Whisk in chickpea flour, cooking whilst stirring continuously until sauce thickens (about 2-3mins). Season to taste and serve with Mum's Best Ever Rice, (See recipe) with the sauce poured over the chicken.