Yoghurty Minty Coriandery Marinade!

Spice rating: KAAHHMAGAD

Feeds: 4

My Pinterest timeline has been clogged up with pictures of this luminous green goodness recently and seeing as though coriander is my drug of choice right now, I thought to myself, I have to make it. I didn’t de-seed initially and my mouth was on fire! So, I decided to add some natural yoghurt and use it as a marinade. I simply coated some diced, skinless chicken thighs in the yoghurty goodness for 30 mins and then fried in some oil to seal. Once chicken was white on all sides, I placed on a foiled baking tray and cooked for 30 minutes at 180 degrees (fan).

Ingredients:

• 1 cup chopped mint leaves (stalks are really bitter, omit them)

• 1 cup chopped coriander

• 1 green chilli (de-seeded, unless you like it super spicy)

• 0.5 inches fresh ginger

• 1 tsp cumin powder

• 1-2 tbsp lemon juice

• Salt

Method:

• Blend all the above in your shiny, new mini-chopper to produce a smooth paste, empty into a bowl and add some water.