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Soya, coriander, sage marinated chicken

Soya, coriander, sage marinated chicken

This Soya, coriander, sage marinated chicken is a wholesome and aromatic dish that brings together tender chicken, warm spices, and creamy coconut milk. Marinated with fresh ginger, garlic, herbs, and soy sauce, the chicken develops deep, savory flavors that simmer beautifully into a rich, fragrant sauce. Served over fluffy quinoa infused with coconut milk, this meal is both nourishing and satisfying. Perfect for weeknight dinners or meal prep, it offers a balanced combination of protein, whole grains, and vibrant aromatics - comforting yet naturally light. The blend of coriander, sage, chili, and creamy coconut makes every bite warm, smooth, and full of character.

Prep Icon
Prep
20 min
Bake
30 min
Total
50 min
Serving Icon
Serving
4 people
Recipe Type
Meat
Recipe Main Image

Ingredients

4 chicken breasts
1 bunch of coriander
4 sage leaves
150 g quinoa
10 cl coconut milk
1 small leek
1 onion
1 garlic clove
3 cm fresh ginger
3 tbsp oil
8 tbsp soya sauce
Chili paste
Salt

Instructions

  1. Peel and chop the garlic and onion. Peel and grate the ginger.
  2. Clean and slice the leek.
  3. Chop the coriander and sage.
  4. Fillet the chicken and put them in a bowl with the garlic, onion, leek, ginger, coriander, sage, soya sauce, 2 tbsp of olive oil, 10 cl of water and chili.
  5. Mix together, cover and marinate for 1h in the fridge.
  6. Rinse the quinoa and cook in a boiling salted water pan for 15min.
  7. Drain if necessary and transfer this to a large saucepan. Add half of the coconut milk, cover and allow the quinoa to swell.
  8. In the meantime, fry the chicken and put the marinade aside.
  9. When the chicken fillets are golden, pour in the marinade and cook for 10 more min on a medium heat.
  10. Pour over the remaining coconut milk, stir and serve very hot with the quinoa.

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