Vickys Garlic, Lemon & Herb Chicken, GF DF EF SF NF.
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Ingredients requirements Vickys Garlic, Lemon & Herb Chicken, GF DF EF SF NF:
- Require 2 cloves of garlic.
- Provide 30 grams fresh parsley.
- Need 30 grams fresh coriander/cilantro.
- You need 2 tbsp for olive oil.
- Need 1 tsp ground cumin.
- You need 1 tsp for ground coriander.
- Provide 1/2 tsp of chilli flakes.
- You need 1/4 tsp of ground black pepper.
- Prepare for zest and juice of 1 lemon.
- Give 4 boneless chicken breasts.
- Need 2 tbsp for oil.
- You need 2 tbsp of cumin seeds.
- You need 2 for red onions, sliced.
- Require 1 of red bell pepper, sliced.
- Give 1 - yellow bell pepper, sliced.
- Need 2 cloves for garlic, finely chopped.
- Require 1 tsp chilli flakes.
Vickys Garlic, Lemon & Herb Chicken, GF DF EF SF NF step by step:
- Preheat the oven to gas 7 / 210C / 425F and line a baking tray with foil.
- Using a food processor, blitz the ingredients from the garlic through to the black pepper into a thick paste.
- Mix in the lemon juice and zest then set aside.
- Lightly score each chicken breast as shown.
- Rub the marinade all over the chicken, making sure it gets right into all of your scores and place on the oven tray.
- Add 4 tbsp of water to the oven tray then cover with foil and bake for 15 minutes.
- Meanwhile, put another oven tray on the stove top on a medium heat and add the 2 tbsp of oil.
- When the oil is hot add the cumin seeds and when you start to smell the seeds after around 1 minutes cooking time, take off the heat.
- Mix the chopped garlic, onion, peppers and chilli flakes with the cumin in the tray and when the chicken has had it's 15 minutes, put the peppers tray in the oven on the top shelf and remove the foil from the chicken.
- Bake for 10 minutes until the peppers are soft and the chicken is cooked through.
- Serve with some cous cous or rice.
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