• 1 bunch fresh coriander
• 1 garlic clove, roughly chopped
• 1 teaspoon salt
• 2/3 cup blanched almonds
• juice of 1 lemon
• 2 small red chillies, deseeded, roughly chopped (see note)
• 1/3 cup olive oil
• 6 chicken breasts, on the bone, skin intact

• 8 chicken thigh fillets, trimmed
• 1 tablespoon olive oil
• 1 bunch baby bok choy, leaves and stems shredded
• 3 cups steamed jasmine rice
• lime wedges, to serve

Coriander chilli marinade

• 1/2 bunch coriander, washed, dried (see note)
• 1 lime, rind finely grated, juiced
• 2 long red chillies, finely chopped
• 1/4 teaspoon hot paprika
• 1 cup Greek-style yoghurt

• 4 single chicken breast fillets
• 2 tsp piri piri seasoning
• Olive oil spray
• 1/4 cup (70g) reduced fat natural yoghurt, plus extra to serve
• 1 tbs fresh lemon juice
• 2 x 400g cans brown lentils or chickpeas, Edgell brand, drained, rinsed
• 1/4 cup (45g) Sunbeam currants
• 1/4 cup fresh continental parsley leaves
• 1/4 cup shredded fresh mint
• Salt & freshly ground pepper
• Lemon wedges, to serve