Comments on: Garlic & Coriander Chicken

By: Sallyrb74

Sallyrb74 — Tue, 03 May 2011 08:25:00 +0000

Any suggestions for a side dish ?? Got a taste for Asian food from my travels around Asia, this looks tasty. Sally

By: Anonymous

Anonymous — Sun, 01 May 2011 16:06:00 +0000

Great to know you love it! Definitely to add more stock if you like more sauce. And I love the idea how you hide the leftovers… Haha

By: Anonymous

Anonymous — Sun, 01 May 2011 16:04:00 +0000

Glad to know you live it! Yes, reckon adding more stock if you like some sauce. And I really love the idea how you hide the leftovers!! Haha

By: jenny

jenny — Thu, 28 Apr 2011 06:58:00 +0000

Loved it! Used tube of garlic, far too much, it was strong but delicious. Tripled the recipe first time and then twice again for the stock. Had to hide leftovers in the fridge in case the 6 other members of the family got hold of it. Put it in a container and labelled it as Tripe. Worked like a dream!

By: Anonymous

Anonymous — Mon, 14 Mar 2011 22:56:00 +0000

Hi Iain,
Great to know you love it! It is so simple yet so much of beautiful flavours, right? Guess, the stock would have more it slightly moist Thanks for dropping by!

By: Iain Shaw

Iain Shaw — Mon, 14 Mar 2011 22:04:00 +0000

Forgot to add the stock at the end so got a much more blackened chicken. Tasted fantastic though. Going to make again when I’m not listening to the Cheltenham Festival preview

By: Bruno

Bruno — Fri, 25 Feb 2011 19:36:00 +0000

I made it today. So simple and yet so delicious. I’ve keeped it in my springpad.

Thanks a lott

By: My Cooking Hut

My Cooking Hut — Thu, 21 May 2009 11:17:58 +0000

Catt,

Thanks for dropping and your useful tips! I will definitely do what you recommended!!

By: Catt

Catt — Mon, 18 May 2009 14:54:55 +0000

Herbs with soft leaves, (such as basil, coriander, chives, mint, parsley and tarragon), retain their colour and flavour best once picked if they are frozen rather than dried. Pack washed whole sprigs into labelled plastic bags and freeze (they will crumble easily once frozen).

If planning to store the herbs for any length of time, it is best to blanch them first. Dip them in boiling water, then in iced water, and pat them dry before freezing.

You can also freeze herbs in ice-cube trays. Chop the herbs coarsely and add one tablespoon of water to each tablespoon of herbs in an ice cube tray, which is a handy way of knowing how much to put in as you can measure with the cubes!

By: My Cooking Hut

My Cooking Hut — Fri, 06 Feb 2009 18:59:46 +0000

Laila,

Thanks for your comment and dropping by!