16 x 150g chicken thigh fillets, trimmed and halved
1 tablespoon ground coriander (cilantro)
1 tablespoon chili flakes
1/3 cup oregano sprigs
250ml (1 cup) lemon juice
250ml (1 cup) chicken stock
160ml (2/3 cup) olive oil
sea salt and cracked black pepper
Place all ingredients in a non-metallic bowl and mix well to combine. Cover and refrigerate for 30 minutes to marinate. Heat a large non-stick frying pan over high heat. Cook the chicken, reserving the marinade, 3-4 minutes each side or until cooked through. Remove from pan and keep warm. Add marinade to the pan and cook for 1-2 minutes or until thickened slightly.
To freeze, allow to cool, divide the chicken and sauce into 4 and place in zip-lock bags or airtight containers. Freeze up to 3 months. Before reheating, place the chicken in the fridge and allow to defrost completely.
The Culinary Chase's Note: This dish has a bit of heat and the lemon not only adds a bit of zing to the chicken but it also helps to tenderize it. Defrost and add veggies! Beautiful!