coriander seeds Archives

South African

Slow-roasted lamb shoulder with beetroot-swirled tzatziki and pickled mini-cucumbers

8 hours

Brinjal recipes

Pickled salmon trout with baby potatoes and hot beetroot salad

20 minutes

Dried mint and hazelnut dukkah with olive oil and crispbreads

15 minutes

Battered and

Fried chicken with spices and harissa mayonnaise

30 minutes

Curry recipes

Butter chicken

25 minutes

Spicy roast chicken and lime watermelon wraps

Serves 4

Difficulty Easy

Prep Time 30 minutes

Cooking Time 35 minutes

Ingredients

280 g self-raising flour
1 t salt
50 g butter, cubed
Boiling water
4 free-range chicken breasts, skin on
1 t garam masala
2 t Chinese five spice
1/2 t cumin seeds
1-2 t coriander seeds
2 t dried chilli
3 T olive oil
1 lemon, juiced
sea salt and freshly ground black pepper
1 cup low-fat Bulgarian yoghurt
2 fresh chillies, chopped
3 spring onions, chopped
3 T coriander, chopped
2 limes, juiced
200 g ripe watermelon, cubed

Method

Preheat the oven to 180°C. Place the flour and salt in a bowl and rub the butter into the flour with your fingertips to incorporate evenly. Add boiling water, a little at a time, and mix with a fork to incorporate. Knead to create a smooth, soft dough.

Separate the dough into balls and roll out thinly on a clean, floured surface. Pan-fry on each side in a dry pan over a medium to low heat until golden brown.

Marinate the chicken breasts in the spices, olive oil and lemon juice. Arrange on a baking tray and roast for 15 to 20 minutes until cooked through. Remove from the heat and allow to rest, then slice.

Mix the yoghurt, chilli, spring onion, coriander and lime juice. Fill the wraps with the chicken, top with the watermelon, then spoon over the dressing. Season to taste.

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Spicy roast chicken and lime watermelon wraps

Ingredients

Method