Phew, I am finally on my Christmas break. I am having a lovely long staycation to get myself set up for the new year. I have had a lot going on in the past few months and things at home have gotten a bit out of control. I can just about squeeze in behind my desk – being careful to avoid boxes that are stacked up on the floor but eating at the dining room table is out at the moment. And I am not even going to talk about the ironing pile on the spare bed. No guests for me unless they like the couch and aren’t put off by the occasional kiss (aka lick) from a puppy when they are sleeping.
I have three weeks off and the plan is to catch up with friends for lunch, whip the house in to shape and finalise something I have been working on for food bloggers. Can’t wait to share it with everyone but there is a way to go before it is ready. I want some lovely clear thinking and creating time to get it done.
Plus of course I am going to try out some new recipes and enjoy all my favourite Christmas foods that my Mum makes. I have some ideas for prawn recipes I want to work on and because I am on holiday I will be able to pop out each day to get ingredients and make sure the prawns and other ingredients are lovely are fresh. Having time during the day to do those sort of things is such a luxury.
This recipe for coriander (cilantro) lime chicken isn’t quite so dependent on super fresh ingredients but the fresher the coriander the better. Plus the flavors are so fresh tasting. It is such a great quick dinner, with the limes adding a lovely tartness to complement the chilli.
I couldn’t find the ancho chile powder at any of my regular unusual ingredient stores. I got creative and used part of a whole dried ancho chile. I just crushed it in to a powder (well near powder) with my mortar and pestle. Cause isn’t that all chilli powder is – at least some kinds of chilli powder?
To make this for one I used the following ingredients:
- 130g of skinless, boneless chicken breast cut into thin slices.
- 1 tsp of olive oil
- Juice from one lime
- 1/4 tsp of salt
- 1/8 tsp of pepper
- 1/2 tsp of minced garlic (equal to half a clove)
- 1/2 tsp of dried ancho chile, crushed in a mortar and pestle
- 1 heaped tbs of coriander (cilantro) finely chopped
I followed the recipe as given but I marinated overnight. Dishes where you marinate are perfect to make on a slow Sunday afternoon so that when you have a manic Monday, you don’t have to think to hard to have a great dinner, cause after a manic Monday you need a delicious dinner (and now I can’t get that song out of my head).
Preparation time excluding the marinating is 5 minutes and then to cook time is only about 10 minutes. But best of all this is a diet busting recipe with only 230 calories per serve. Next time I am making a batch and freezing for later ( minus the coriander of course).