Coriander chilli chicken

Ingredients (serves 4)
* 8 chicken thigh fillets, trimmed
* 1 tablespoon olive oil
* 1 bunch baby bok choy, leaves and stems shredded
* 3 cups steamed jasmine rice
* lime wedges, to serve
Coriander chilli marinade
* 1/2 bunch coriander, washed, dried (see note)
* 1 lime, rind finely grated, juiced
* 2 long red chillies, finely chopped
* 1/4 teaspoon hot paprika
* 1 cup Greek-style yoghurt


Method
1. Make coriander chilli marinade: Chop coriander leaves and roots (see note). Combine chopped coriander, lime rind, 2 tablespoons of lime juice, chillies, paprika, yoghurt and salt and pepper in a ceramic dish.
2. Add chicken to marinade and turn to coat. Cover and refrigerate for 1 to 2 hours or overnight, if time permits.
3. Preheat oven to 200°C. Remove chicken from marinade. Place, in a single layer, in a lightly-greased roasting pan. Roast chicken for 20 to 30 minutes or until just cooked through.
4. Meanwhile, heat oil in a wok over medium heat. Add bok choy and stir-fry for 1 minute. Add rice and stir-fry for 2 minutes or until heated through. Spoon rice onto plates. Top with chicken. Serve with lime wedges.

Notes & tips
* Preparing coriander: Wrap rinsed coriander in a tea towel and shake dry. Trim and discard' 'feathery' ends. Finely chop roots to where the stems turn green. Pick the leaves and coarsely chop. Stems can be added to soups and Thai stir-fries.

Source
Super Food Ideas
Recipe by Yianni Sourris