Spread 1 1/2
teaspoons cilantro mixture over each chicken thigh.
Not exact matches
Add the
cilantro mixture, the remaining 2
teaspoons lime juice and 1/2
teaspoon salt and pulse until well combined.
Pour the dressing over the potato
mixture and add the
cilantro and 1/2
teaspoon salt.
One large handful of freshly washed and dried trimmed
cilantro leaves 1/4 of a red onion, finely sliced 2 spring onions, bottoms trimmed and sliced on a diagonal 2 tablespoons of olive oil + extra for the soup 3 tablespoons of fresh lime juice 1/2
teaspoon of salt 1 cup of a yellow onion, diced 2 tablespoon of curry powder 4 cloves of garlic, minced 8 cups of vegetable stock (I used low sodium) 1 cup of lentils (I used an autumn
mixture of orange and yellow)
Add the
cilantro mixture, the remaining 2
teaspoons lime juice and 1/2
teaspoon salt and pulse until well combined.
While zucchini
mixture cools, combine remaining 1/4 cup green onions, cucumber,
cilantro, 1 tablespoon lime juice, and 1/4
teaspoon salt in a small bowl; toss well.