4 chicken breast or 8 thigh fillets
1/4 cup of freshly squeezed lime juice
1/4 cup olive or coconut oil
1/4 cup coriander leaf and stalks cut
1 tsp chili powder
1 jalapeño or fresh chili (amount depends on how spicy you like your food)
1 tsp coriander seeds whole
Beat chicken pieces so they are an even 15mm thick and add to marinade for at least 30 minutes (no more than 24 hours). BBQ or Pan Fry on high/medium heat for around 8 minutes, turning once or until cooked through.
5 baby bok choy
6 Thai eggplants
1 handful cherry tomatoes
2 tbsp olive or coconut oil
2 cloves garlic
1 chilli sliced
1 cm ginger sliced
3 tbsp fish sauce
1/2 cup of water
1/2 tbsp honey (good quality)
Add oil to pan on medium heat, sauté garlic, chilli and ginger until fragrant.
Increase heat, add water, Thai eggplant and cherry tomatoes. Stir to coat and cover for 2-3 mins.
Add baby bok choy, fish sauce and honey. Stir to coat and cover for 2 minutes. Remove lid and stir fry to evaporate remaining liquid.
Serve with BBQ Chicken and garnish with coriander.