The Clever Guts Diet Recipe Book by Clare Bailey

Author:Clare Bailey
Language: eng
Format: epub
ISBN: 9781780723396
Publisher: Short Books

650 CALORIES

1. In a non-metallic bowl, mix together the garlic, ginger and the juice of 1 lime and the zest of both with some seasoning. Marinate the chicken in the mixture in the fridge for at least 1 hour, or ideally overnight.

2. Preheat the oven to 180°C/160°C fan/gas mark 4. Heat the coconut oil in a large frying pan and fry the chicken and onion on a medium heat for 8-10 minutes, turning occasionally, until they are lightly golden. Add the cardamom seeds for the last 2 minutes of cooking, then spoon the contents into a large baking dish. Tuck the fennel and celery between the chicken pieces.

3. Pour the rest of the lime juice and any remaining marinade into the frying pan to deglaze it. Stir in the cornflour and most of the coriander, followed by the yoghurt. Mix everything together thoroughly, scraping the pan to incorporate all the chicken juices, then pour it over the chicken in the baking dish.

4. Cover the dish with a lid or foil and transfer it to the oven. After 15 minutes, remove the cover and cook for a further 15-20 minutes, or until the chicken is slightly browned. Before serving, scatter some green chilli and the remaining coriander on top.

5. This goes well with Cauliflower Rice with Coriander (page 174) and stir-fried greens (add 40 cals). For an extra yoghurt kick, mix 100g Greek-style yoghurt with 1 tbsp coriander and 1 tbsp lime juice and dollop it on top.

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