Lemon Chicken with Fresh Coriander

Got this recipe from the Telegraph – no pictures but wanted to record it as a favorite!


  • 2-4 chicken breasts
  • 20g fresh root ginger, peeled and chopped into small chunks
  • 3 cloves of garlic, peeled
  • ¼ tsp ground turmeric
  • 2 tsp coriander seeds
  • 2 tsp cumin seeds
  • ¼ tsp cayenne pepper
  • 3 tbsp olive oil
  • 1 fresh green chilli, stalk removed, then finely chopped (deseed if you prefer it less hot)
  • The juice of 1½ lemons
  • 1 small bunch of fresh coriander, leaves picked from their stems, washed, dried and finely chopped


Put the ginger in the food processor with two to three tablespoons of water and blend to a paste.

Put the garlic, turmeric, coriander, cumin and cayenne pepper in a pestle and mortar and pound together.

Season the chicken pieces well all over with salt and pepper. Heat a drizzle of the olive oil in a shallow, heavy-based pan, add the chicken pieces and brown them on all sides. Using a slotted spoon, transfer the chicken to a bowl.

Put the garlic and spice mixture into the still-hot pan (you may need to add a little more oil) and stir to release their flavours. Add the ginger and chopped chilli and stir-fry for a minute or so.

Add the chicken pieces and any juices that have been released, then add eight tablespoons of water and the lemon juice. Stir, then turn up the heat and bring to a boil, cover with a tight-fitting lid and turn the heat right down to a gentle simmer.

Cook for 15 minutes until the chicken is tender and cooked through. Remove the lid and scatter the chopped coriander over the top. Serve with spiced basmati rice.


Pan-Seared Chicken with Mustard Sauce

I got this recipe from my mom and absolutely love it. It is a perfect mix of spicy mustard and cream sauce served with healthy chicken and vegetables. The Italian and I have made it quite a few times, usually using chicken breasts as the recipe calls for. This time I’m trying it with chicken thighs for a slight change, so the pictures may not perfectly reflect what is written in the recipe but I think a little experimentation is only a good thing!

Pan-Seared Chicken with Mustard Sauce


  • 2 chicken breasts
  • 3 T olive oil
  • 1 tsp mustard seed
  • 1/3 c dry white wine
  • 1/3 c chicken broth
  • 1/4 c heavy cream
  • 2 T Dijon Mustard
  • Fresh basil


Place each chicken breast between 2 sheets of plastic wrap slightly pound with a meat mallet or the bottom of a heavy pan (or rolling pin) to an even thickness of about 1/2 inch.  Season with salt and pepper.

In a large frying pan over med-high heat, melt 3 tablespoons of olive oil.  Add the chicken and cook, turning once, until opaque throughout, 8-10 minutes.  Transfer to a plate, cover with aluminum foil.  Do not discard remaining pan drippings.

Sauce – Stir 1 teaspoon Mustard Seeds into the pan drippings and cook over med-high heat, stirring, for about 15 seconds.  If needed cover with a pan cover as mustard seed may jump out of the pan from the heat.

Add 1/3 cup dry white wine and 1/3 cup chicken broth and bring to a simmer.  Reduce the heat to medium and cook, stirring, until slightly reduced, approx 3 minutes.

Stir in 1/4 cup heavy cream and 2 tablespoons Dijon mustard.  Cook for 1 minute to blend the flavors.

Slice chicken and return the chicken and any juices from the plate to the pan and simmer over medium heat, about 2 minutes.

Also add the green beans to a corner of the pan to absorb sauce.

Season to taste with salt and pepper, add in fresh basil.

Serve and drizzle sauce over chicken and green beans. Can also serve with rice or crusty bread.


Simmering the sauce


Add in the chicken

Roast Chicken with Sumac and Za’atar

I have some za’atar left over from my time living in Lebanon, and recently I’ve been thinking of different uses for it. Za’atar is a Middle Eastern mix of herbs usually including ground dried thyme, oregano, and marjoram, mixed with toasted sesame seeds, salt, and sometimes other spices. When I lived in Beirut I used to love to eat it by dipping my Lebanese bread in olive oil and then dipping that into the za’atar. It gave the bread a slightly spicy, tangy crunch of herbs. A big bag of za’atar was one of several things I took back with me when I left Lebanon, and I still have quite a bit of the spice mixture leftover.

This recipe by Ottolenghi seemed like a perfect new use for my za’atar. It also called for some sumac, which I luckily had lying around leftover from a trip to Turkey. However, both spices can likely be found in the international food isle of a grocery store. The recipe turned out fabulously – the chicken was moist and spicy and had a Middle Eastern tang. I added aubergine and peppers to the original recipe, which also blended quite well with the dish.

ImageZa’atar – the famous Middle Eastern herb blend

Roast Chicken with Sumac and Za’atar



  • Four chicken breasts
  • 1 red onions, thinly sliced
  • 2 garlic cloves, crushed
  • 1 eggplant (aubergine), sliced
  • 1 red pepper, sliced or chopped
  • 3 tablespoons olive oil
  • 1 teaspoon ground cinnamon
  • 1 tablespoon sumac
  • 1 lemon, thinly sliced
  • 150ml chicken stock
  • 1 1/2 teaspoons salt
  • 1 teaspoon ground black pepper
  • 2 tablespoons za’atar
  • 20g butter
  • 50g pine nuts
  • 4 tablespoons chopped flat leaf parsley


Combine the ingredients from the chicken to the za’atar in a large bowl. If possible let it marinade overnight in the fridge.

Preheat the oven to 400 F (200C). Place the chicken and marinade into a large baking tray. Put the chicken pieces flat on tray about an inch apart. Bake for about 40 minutes or until chicken and vegetables are cooked.

While chicken is cooking, melt butter in small frying pan. Add the pine nuts and a pinch of salt and cook over medium heat until they turn golden. Transfer to a plat lined with a paper towel to absorb excess oil.

When the chicken is done, transfer it and the vegetables to a plate and top with the pine nuts and parsley. Sprinkle more za’atar and sumac to taste.