Coriander Chicken

The chicken breast was cooked in a casserole dish in the oven for thirty minutes at 180 deg C. Dressed in some sea salt and a drizzle of olive oil. The cover was removed and the chicken was cooked for a further twenty minutes, with the addition of a little white wine.

The vegetables were cherry tomatoes, green beans from Egypt, and diced carrot. All in some tomato puree, with a little salt. Cooked for about twenty-five minutes. Diced coriander was added during the final ten minutes.