Method:

1. Heat the oil in a pot large enough to hold all the chicken. Dry the chicken with paper towel. Working in batches, brown all the chicken over moderately high heat. Don’t over crowd the pan and let the chicken cook long enough to release naturally. This helps avoid sticking problems.
2. Remove the chicken and drain off all but 3 Tbsp. of oil.
3. Over medium heat, cook the garlic and ginger until it stops sizzling, about 30 seconds.
4. Now add the green chilies and cook another 30 seconds.
5. Add the spices (coriander, cumin powder, turmeric, chili powder and salt) and cook 15-20 seconds
6. Mix in the chopped coriander. Cook, stirring constantly for another 30-45 seconds.
7. Add the lemon juice and the chicken stock or water.
8. Return the chicken and accumulated juices, cover, and simmer until the chicken is cooked through – about 15 minutes.

Ingredients:

• 3 kg chicken on the bone, skinned
• 6 Tbsp. vegetable oil
• 1 ½ tsp. garlic diced finely
• 1 ½ tsp. ginger diced finely
• 4 green hot small chilies seeded and diced (or 2 jalapeños, seeded and diced)
• 1 Tbsp. coriander finely chopped
• 2 tsp. cumin powder
• 1 tsp. turmeric
• 1 tsp. salt
• 1/2 tsp. kashmiri chili powder or 1/4 tsp cayenne
• 2 piece of cinnamon bark
• 2 cups coriander microgreens
• 3 Tbsp. fresh lemon juice
• 3/4 cup chicken stock or water

Method:

1. Cook the quinoa in a small pot with a pinch of salt, oil and the required water
2. Drain the corn and beans completely and place into a large bowl
3. Chop the spring onion and red pepper and add to the beans and corn
4. Once the quinoa has cooled, add to the bowl, squeeze the lemons into a side bowl, removing pips
5. Place the remaining ingredients into the bowl and mix gently
6. Place in the fridge for 30mins

Ingredients:

• 1 cup quinoa
• 250g coriander microgreens
• 1 tin of black beans (410g)
• 1 tin of corn (410g)
• 1 large red pepper
• 3 large lemons
• 3 spring onions
• 2 tsp. ground pepper
• 1/2 tsp. salt
• 2 tbsp. olive oil

Method:

1. Heat oil in a large pan and add the onions and carrots
2. Cook for 3-4 mins until they start to soften
3. Stir in the ground coriander and add salt and pepper
4. Add stock and garlic and let it simmer for about 20 mins until the veg is soft
5. Blend the soup until smooth
6. Add in fresh coriander microgreens after cooking
7. TIP – You can add some sour cream to top as well

Ingredients:

• 2 Tbsp. olive oil
• 1 onion finely diced
• 500g of carrots chopped
• 1 clove of garlic crushed
• 1 tsp. ground coriander,
• 1 cup fresh coriander microgreens
• 1 litre veg stock
• Salt and pepper