Ages ago, I found a recipe for cilantro mint chicken, which was served as part of an Indian feast. I’ve always wanted to try it, and when I had all the ingredients in my fridge the other day, I threw it together.
I tried it first with just the cilantro and mint, but the heat rendered the herbs a bit too savory, and I wanted them to be brighter, like they taste when they’re raw. For the second batch, I made sure the chicken was salted well, and I added a spritz of lemon juice to the chicken as it cooked, much like the way I would cook fish.
I found it to be much more balanced, and a dish I would cook again. In the picture, I have the chicken paired with tabbouleh, which I will post in a day or two, but it would go well with Indian food, also. You could serve it alongside vegetable coconut korma or with mango chutney.
Cilantro Mint Chicken
12-16 ounces chicken breast tenders
1 cup plain yogurt
1/2 cup fresh mint, chopped
1/2 cup fresh cilantro, chopped
salt and pepper
freshly squeezed lemon juice
1. Place chicken in a glass bowl or baking dish and cover with yogurt. Marinate in the refrigerator for 2 hours or overnight.
2. Combine the mint and cilantro and dip each piece of chicken in the herb mixture. Heat a nonstick skillet over medium heat. Add in a bit of oil, and place 2 or three pieces of chicken in the pan. Sprinkle each piece with salt and pepper and spritz with about a teaspoon of lemon juice. Cook until nicely browned, and then flip to brown on the other side. Reduce heat to medium low, and cover for a minute a two. Check for doneness and remove to a platter. Repeat with remaining pieces of chicken.