Cook: 15 minutes

Serves: 4

This is a quick tasty chicken dish that will pep up your Pesach menus. I use chicken breast as it takes only 10 minutes to cook, making it ideal for midweek meals. You can replace the breast with chicken on the bone or boneless thighs if you prefer, but cook it for about half an hour longer.

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Ingredients

Name: Coconut, ginger and lemongrass chicken
Prep time: 10 min
Cook time: 15 min
Yield: 4
Ingredients: 4-5 tbsp extra-virgin olive oil 1 finely sliced onion 1 tbsp grated fresh ginger 1 fresh chilli, partially deseeded and finely sliced 3 lemongrass stalks, 2 finely chopped and one bashed 700g skinless chicken breast, diced into 2x2cm cubes 1 x 400ml can coconut milk 2 tbsp freshly chopped parsley or coriander (depending on taste) Salt and freshly ground black pepper to taste

4-5 tbsp extra-virgin olive oil

1 finely sliced onion

1 tbsp grated fresh ginger

1 fresh chilli, partially deseeded and finely sliced

3 lemongrass stalks, 2 finely chopped and one bashed

700g skinless chicken breast, diced into 2x2cm cubes

1 x 400ml can coconut milk

2 tbsp freshly chopped parsley or coriander (depending on taste)

Salt and freshly ground black pepper to taste