Life has thrown some curve balls and crazy surprises at me in recent months which have knocked me down but 2014 is my year to blossom and I will not let the madness weigh me down no-more. I have lost some valuable people in my life & after all the hurt and confusion - i’m ready to move forward. Time to let go of the people, old plans and a mindset that has been holding me back. I have success, a future husband and a loving family to get myself ready to meet… First things first = moving to the BIG CITY…. He who has done a good work in me will complete it… (feeling blessed & hopeful)
Lemony chicken with fresh coriander recipe Serves 4 1 medium-size chicken, jointed into its various parts (the butcher will do this for you) 20g fresh root ginger, peeled and chopped into small chunks 3 cloves of garlic, peeled ¼ tsp ground turmeric 2 tsp coriander seeds 2 tsp cumin seeds ¼ tsp cayenne pepper 3 tbsp olive oil 1 fresh green chilli, stalk removed, then finely chopped (deseed if you prefer it less hot) The juice of 1½ lemons 1 small bunch of fresh coriander, leaves picked from their stems, washed, dried and finely chopped Put the ginger in the food processor with two to three tablespoons of water and blend to a paste. Put the garlic, turmeric, coriander, cumin and cayenne pepper in a pestle and mortar and pound together. Season the chicken pieces well all over with salt and pepper. Heat a drizzle of the olive oil in a shallow, heavy-based pan, add the chicken pieces and brown them on all sides. Using a slotted spoon, transfer the chicken to a bowl. Put the garlic and spice mixture into the still-hot pan (you may need to add a little more oil) and stir to release their flavours. Add the ginger and chopped chilli and stir-fry for a minute or so. Add the chicken pieces and any juices that have been released, then add eight tablespoons of water and the lemon juice. Stir, then turn up the heat and bring to a boil, cover with a tight-fitting lid and turn the heat right down to a gentle simmer. Cook for 15 minutes until the chicken is tender and cooked through. Remove the lid and scatter the chopped coriander over the top. Serve with spiced basmati rice.