As a kid, I always hated coriander. It was too pungent and grassy tasting, and my mom always had to make my brother and I a separate dish that omitted coriander if she cooked with it. Then suddenly, a few years ago I realized that I actually really liked it! I don’t know if it was all the Thai food that I’d been eating in Vancouver, but all of a sudden, coriander was good. This has happened to me with other foods I used to hate as a kid: mushrooms (ew, fungus), pears (they’re like an apple but with a gross squishy texture), raisins (look like squashed bugs), etc. I am so happy that I’m growing to love foods I used to hate! And so, I’ve started cooking things like this. Coriander and chilli grilled chicken! Got the recipe from an old cookbook I had lying around the house called Women’s Weekly Last Minute Meals. I served this on a weekday night with berry crisp as dessert. Just as an FYI, the combination of chickpeas and berries is quite fiber rich!
First, blend together the chicken marinade. You’ll need green onions, garlic, red chilli, coriander, sugar, fish sauce, and lime juice. It will smell wonderful when it’s all blended! Then slice up the chicken breasts, and mix with the marinade.
Let that sit for a bit while you make the chickpea salad. You’ll need chickpeas, cherry tomatoes, green onions, lime juice, coriander, and olive oil. I added avocado too. Season with some salt.
Then heat up a nonstick pan with some olive oil and dump the whole chicken mixture in.
The chicken won’t take long to cook. Super quick recipe. Serve with the salad!