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| 6 | portions | skinless boneless chicken thigh | | 4 | tablespoons | creme fraiche | | 1 | small bunch | fresh coriander, roughly chopped | | 1 | tablespoon | sunflower oil | | | to taste | salt and pepper |
| directions | 1. Using a sharp cook's knife or cleaver, cut each chicken thigh into three or four pieces.
2. Heat the oil in a large frying pan, add the chicken and cook for about 6 minutes, turning occasionally.
3. Add the creme fraiche to the pan and stir until melted, then allow the mixture to bubble for 1-2 minutes. Add the chopped coriander to the chicken and stir to combine. Season with salt and black pepper to taste, and serve immediately. |
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