Coriander and Mint Chicken

Working full time, I usually have to do my cooking in stages. This chicken is great to be done in stages. The first stage is preparing the marinate and second stage/day, cooking it up. It tastes much better when left to marinate in the sauce overnight. The freshness of the coriander leaves and mint, make this ideal as a summertime meal.  The coriander leaves can be substituted with cilantro leaves. You can either barbecue or bake the chicken. It will also go well, diced and added into a salad.

Ing:

4 chicken breast

1 cup packed mint leaves

1 cup packed coriander leaves

1 1/4 cup sour cream

2 Tbsp coriander powder

1 tsp white ground pepper

1/2 lemon

Method:

1. Grind all the ingredients except the lemon and chicken.

2. When you have a well combined paste, reserve a quarter of the sauce to pour over the chicken when it is cooked.

3. Marinate the chicken with the rest of the sauce, for at least 30 minutes. Overnight is better. Keep it refrigerated.

4. Just before you bake or barbecue up the chicken, mix the juice of 1/2 the lemon into the chicken marinade.

5. Brush the pan you bake the chicken in with a little bit of oil or vegetable spray to avoid the chicken from sticking. Bake at 350 F until chicken is baked.

6. Drizzle the reserved sauce over the chicken and serve. (The chicken is photographed without the additional sauce)