Chicken with coriander carrots

Jason Athertons caramelised baby carrots with fragrant coriander make a great pairing with chicken breast for a simple midweek supper
By Jason Atherton
Chicken with coriander carrots
  • Rating:
  • Serves: 6
  • Cook Time: 20 minutes
  • Prep Time: 5 minutes
  • Effort: easy

Ingredients

  • 6 chicken breasts
  • olive oil, for frying
  • 400baby g carrots
  • 1 small bunches coriander, stalks reserved and leaves chopped
  • 20 g butter
  • 6 coriander seeds, lightly crushed
  • blanched pak choi, to serve

Method

1. Pan-fry the chicken breasts over a medium heat in a little olive oil until cooked through the flesh should be white and opaque all the way through.

2. Meanwhile wash and trim the tops from the baby carrots. Bring a pan of salted water to the boil and have ready a bowl of iced water.

3. Add the baby carrots to the boiling water with the coriander stalks and boil for 3-4 minutes, until just tender. Drain and refresh in the iced water; drain again. Discard the coriander stalks.

4. A few minutes before you are ready to serve, melt the butter in a frying pan. Add the coriander seeds, blanched carrots and pak choi and toss over a high heat until the carrots are lightly caramelised. Season well with salt and pepper.

5. Drain off the excess butter and toss with the chopped coriander leaves before serving.

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