Back on track chicken (serves 4):
4 boneless chicken thighs (or fillets, if you prefer)
1 clove of garlic
a piece of fresh ginger about half the size of your thumb (ok I know, we all have different sized thumbs, but you know... just wing it!)
a bunch of fresh coriander (I used about 1/2 of a 31 g pack)
a bunch of fresh flat leaf parsley (I used about 1/2 of a 31 g pack)
2 tbsp extra virgin olive oil (or other oil of choice)
Preheat oven to 200 degrees C. Place chicken in an oven proof dish. Roughly chop the garlic, ginger, coriander and parsley, and place in a mortar. Using a pestle, grind until the garlic and ginger has been thoroughly smooched together with the herbs to a nice paste, and add olive oil. Spread the paste on top of the chicken, and cook in the oven for about 30 minutes, or until juicen from the chicken are clear.
Not only did my improvised herb-y chicken taste really freshly of herbs and ginger, it also filled my kitchen with the most amazing aroma. Admittedly it's not the most beautiful dish I have ever cooked, but this is obviously your first time here if you were looking for pretty food. My food may not be pretty, but it is good. And this time, it's also healthy. This dish almost made me think spring might be silently creeping closer. Could it be?