Fancy eating seasonably this Spring?

Why not jazz up your weekday meals with this delicious Spiced Chicken with Spring Greens Recipe?!

This tasty little dish is from ‘Everyday & Sunday Recipes from Riverford Farm’ by Guy Watson and Jane Baxter. And most fortunately for you, all the ingredients are available in the farm shop!

This recipe is ideal for 4 people and to rustle this up, you’ll need the following ingredients:

• 4 chicken breasts
• 2 tablespoons oil
• 4 garlic cloves, crushed
• 4cm fresh root ginger, chopped
• 1 head of spring greens, washed and finely shredded
• 1 bunch of coriander, finely chopped
• 1 dried chilli, stalk removed, finely chopped
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• Pinch of cayenne pepper
• Pinch of tumeric
• 1 teaspoon sea salt
• Juice of 1 lemon

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Method:

1. In a large wok, brown the chicken breasts in the oil on both sides. Remove from the pan.
2. In a blender, make a paste with the garlic and ginger, adding a little water to help (you could use a pestle and mortar instead). Add the paste to the same pan and stir-fry for about 2 minutes.
3. Add the other ingredients except the lemon juice and cook for about 2 minutes.
4. Place the chicken breasts on top of the greens and pour in 100ml of water. Bring to a simmer, then reduce the heat, cover and cook for 10 minutes.
5. Turn the chicken, cover again and cook for another 5 minutes, or until the chicken is tender. Add lemon juice to taste and serve.