Baked Chicken Everest with Seared Asian Greens, Rice and Sesame Seeds

Preheat oven to 200°C. Peel garlic clove and roughly chop. Pick coriander leaves and roughly chop stems, discarding the roots. Zest lemon and cut into wedges. Combine coriander, ginger, garlic, soy sauce, lemon zest & juice (to taste) with curry leaves, spice mix, soy sauce, salt and pepper in a food processor. Blitz together with 2 Tbsp oil until smooth.

Tip! Reserve a few coriander leaves for garnish. You can use a stick mixer if you don't have a food processor.

Place chicken in a bowl and cover with marinade, coating all pieces well. Set aside to marinate for at least 10 minutes (see tip).

Tip! If using the BBQ, preheat the grill now. Like most marinades, the longer you marinate, the deeper the flavour, you can marinate overnight if you like!

In a medium pot, bring 1¹⁄₂ cup water to a boil. Stir in the rice, cover and reduce the heat to low. Simmer for 15 minutes until all of the water is absorbed. Remove from heat and set aside in a warm place, with lid on, to let rice finish cooking. Fluff the finished rice with a fork.

Tip! Taste the rice, if it is still too firm, add a few more spoonfuls of water.

Place marinated chicken on a lined baking tray. Bake in the oven for 18-20 minutes, until chicken is cooked through and juices run clear when pierced.

Tip! If using the BBQ, grill chicken for 8-10 minutes per side.

Trim pak choy and cut into quarters length ways. Trim kai lan and into cut thirds. Heat sesame oil (see tip) in a fry pan over medium-high heat. Add pak choy and kai lan to the pan and cook for 2-3 minutes, stirring occasionally, until veg is bright green and just tender.

Tip! Sesame oil has a strong flavour, so use as little or as much as you like. You want the veg to still have a little bit of crunch.

Divide the rice between plates and serve with chicken (sliced to your liking) and seared greens. Garnish with sesame seeds, lemon wedge and any remaining coriander leaves. Enjoy!

Preheat oven to 200°C. Peel garlic clove and roughly chop. Pick coriander leaves and roughly chop stems, discarding the roots. Zest lemon and cut into wedges. Combine coriander, ginger, garlic, soy sauce, lemon zest & juice (to taste) with curry leaves, spice mix, soy sauce, salt and pepper in a food processor. Blitz together with 2 Tbsp oil until smooth.

Tip! Reserve a few coriander leaves for garnish. You can use a stick mixer if you don't have a food processor.

Place chicken in a bowl and cover with marinade, coating all pieces well. Set aside to marinate for at least 10 minutes (see tip).

Tip! If using the BBQ, preheat the grill now. Like most marinades, the longer you marinate, the deeper the flavour, you can marinate overnight if you like!

In a medium pot, bring 1¹⁄₂ cup water to a boil. Stir in the rice, cover and reduce the heat to low. Simmer for 15 minutes until all of the water is absorbed. Remove from heat and set aside in a warm place, with lid on, to let rice finish cooking. Fluff the finished rice with a fork.

Tip! Taste the rice, if it is still too firm, add a few more spoonfuls of water.

Place marinated chicken on a lined baking tray. Bake in the oven for 18-20 minutes, until chicken is cooked through and juices run clear when pierced.

Tip! If using the BBQ, grill chicken for 8-10 minutes per side.

Trim pak choy and cut into quarters length ways. Trim kai lan and into cut thirds. Heat sesame oil (see tip) in a fry pan over medium-high heat. Add pak choy and kai lan to the pan and cook for 2-3 minutes, stirring occasionally, until veg is bright green and just tender.

Tip! Sesame oil has a strong flavour, so use as little or as much as you like. You want the veg to still have a little bit of crunch.

Divide the rice between plates and serve with chicken (sliced to your liking) and seared greens. Garnish with sesame seeds, lemon wedge and any remaining coriander leaves. Enjoy!