Cumin Coriander Chicken with Cheats Bombay Potatoes and Spice Cabbage
- Sulphites
Ingredients
1 pot(s)
Ground Coriander
2 unit(s)
British Chicken Breasts
1 pot(s)
Mustard Seeds
12 milliliter(s)
Red Wine Vinegar
(Contains: Sulphites)
2 unit(s)
Medium Tomato
15 grams
Honey
1 tbsp
Ground Cumin
1 unit(s)
Red Chilli
1 unit(s)
Lime
1 unit(s)
Red Onion
450 grams
Potatoes
1 bunch(es)
Coriander
Not included in your delivery
2 tbsp
Olive Oil
75 milliliter(s)
Water
Nutrition Values
Cooking Steps
Pre-heat your oven to 200 degrees. Cut the onion in half through the root, peel and slice it thinly into half moon shapes. Cut the cabbage in half, cut out the tough rooty bit and then slice it into ½cm slices. Remove the seeds from the chilli and finely chop. Chop the potatoes into 3cm cubes. Chop the vine tomatoes into eith pieces.
Finely chop the coriander (stalks and all!). Zest the lime into a large bowl and squeeze in the juice as well. Add three quarters of your chopped coriander along with half the cumin and olive oil (the amount is specified above). Add a pinch of salt and a grind of pepper and mix together with a fork.
Put one chicken breast between two sheets of clingfilm and bash it with a frying pan or rolling pin until it is about 2cm thick. Repeat. Pop your chicken in the bowl with the limey marinade, mix together and leave to the side.
Pop your potatoes into a baking tray and drizzle over some olive oil and the turmeric along with a good pinch of salt and a grind of pepper. Stir together to make sure the potatoes are nicely coated. Put them in the oven to cook for 25-30 mins. Halfway through add the tomatoes to the baking tray.
Add a glug of oil to a frying pan on medium heat and add your sliced onion. Cook for 6-7 mins until softened, then add the red wine vinegar. Cook for a couple of mins until the vinegar has evaporated, then add the mustard seeds, remaining cumin, ground coriander, honey and chilli (use less if you don't like spice). Mix together and cook for 1 minute, then add your cabbage to the pan along with a good pinch of salt and a grind of pepper. Add the water (as specified above) and stir together.
Pop a lid on the pan (or some tin foil) and cook the mixture for 7 mins, remove the lid, stir and cook uncovered for another 7 mins.
Meanwhile, drizzle some oil into a frying pan on medium heat. Once the pan is hot, lay in your marinated chicken. Cook for 7 mins on each side until slightly golden and cooked through. Tip: Your chicken is cooked when no longer pink in the middle. Once your chicken is cooked, remove to a chopping board to rest for a couple of mins.
Slice your chicken into 1cm wide slices. Serve the cabbage on plates with a good spoonful of your potatoes, your chicken on top and a finishing sprinkle of coriander. Enjoy!
