This is another recipe that could serve as either a dinner or lunch meal. It contains my two all time FAVOURITE spices, cumin and coriander. Essentially this recipe is just spice infused chicken on lettuce, but if you’re a foodie and you love to present your meals with love and care, you’ll agree that the word ‘boats’ just sounds so much better! The spice mixture was made on a whim so do taste the chicken before serving (and when cooked!) and add more spices if you desire.
Salt and pep
+ Finely chop up an onion and fry alongside some crushed garlic.
+ In a bowl add half a teaspoon of garam masala and paprika and around a teaspoon of cumin, coriander, turmeric, salt and a pinch of chilli if you’re willing! I say around as I just go with my instincts when it comes to spicing my food.
+ Slice up three chicken thighs into chunks and rub in the spice mixture.
+ Add the now spiced chicken to the pan and cook on a low-ish heat until golden. If the mixture gets a little dry add a dash of water.
+ To prepare the boats remove the stalks of two cos lettuce leaves and layer so that the cut ends are facing inwards.
+ When the chicken is ready, spoon the mixture into the centre of the boats and garnish with finely chopped capsicum, tomato and parsley. As usual, avocado with this would have been amazing too, but mine weren’t quite ripe enough! Season with salt and pep.