- 1 1/2 cups water
- 2 Persian lemons
- 2 bay leaves
- 4 cloves garlic
- 1 1/2 tsp salt
- 1 tspn black pepper
- 1 tspn roasted coriander seeds
- 1 cup coconut milk
- Pinch hot pepper
- 3 chicken breasts cut to 6 half thickness pieces
- Olive oil
- Chopped dill (or cilantro or parsley) for serving
Cut Persian lemons in half and boil covered for 30 minutes. Squeeze lemons in water to extract their goodness.
Mix everything but chicken, olive oil and dill. Mix and let stand for 5 minutes to let cool down to no more than a warmish temp.
Add chicken and let marinade for at least a couple of hours. Overnight covered in the fridge even better.
Heat a little olive oil in a pan, take out chicken and let drip so it’s not too wet, and fry for 3-4 minutes each side until browned. Strain marinade into pan to deglaze, let boil, cover and let simmer covered for 8-10 minutes, flipping the chicken in the middle.
That’s it! Serve with the pan sauce and chopped herb of your choice, fancy rice which I’m sure I’ll describe someday soon. Or anything else you like!