Chicken with Tomatoes and Coriander
Ingredients
- 25g butter
- 4 boneless skinless chicken breast cut into bite size
- 450g potato
- 2 tsp ground coriander
- 2 tsp ground cumin
- 300ml chicken stock
- 750g ripe tomatoes cut into quarters
- Splash of Tabasco
- Squeeze of lemon juice
- Handful of chopped fresh coriander
Directions
- Melt the butter in a large deep dished frying pan. Add the chicken pieces and potatoes and stir over a medium heat for 5-7 minutes until the chicken browns. Add the chicken browns
- Pour in the stock and cook, covered for 10 minutes until the potatoes are just tender. Remove the lid for the last 3 minutes of cooking. Add the tomatoes and cook over a medium heat, stirring occasionally for 5 minutes until the tomatoes are hot and slightly softened
- Season and add a good splash of tabasco. Squeeze over a little lemon juice and sprinkle with coriander. Serve hot
Nutritional value
Per serving 325 kcalories, protein 38g, carbohydrate 26g, fat 8g, fiber 3g
