What makes food taste better than good?

There are things you can do that makes food taste better. I mean, better than normal.

Slow cooking, for one thing. Having someone else cook for you. MSG and salt. Being hungry – have you ever noticed that everything tastes AMAZING when you’re starving?

I’m personally of the opinion that eating with your hands goes firmly on that list. Think about it! How good are burgers, or pizza? Picnics! Hotdogs! CAKE, BECAUSE CUTLERY BE DAMNED.

Of course, Mexican and it’s various subsidiaries fall into this category too. It’s fun on three levels:

  1. Most of the names are ridiculous to pronounce. Quesadilla what?
  2. Eating with your hands is pretty much mandatory
  3. You get to make it up as you go! Personally, I like cheese and hate guac.

The other thing that’s awesome about Mexican, is that it’s stupidly quick and, if you make it yourself, fresh. Done in 30 minutes or less, this dish wastes absolutely no time getting on your dinner table, leaving you with more time for the important stuff. Like stuffing your face.

Coriander chicken with pico de gallo

Adapted from Good Taste

3 tsp ground cumin
1 tsp ground coriander
1 tsp dried oregano leaves
1 tsp sea salt flakes
2/3 cup chopped fresh coriander
4 garlic cloves
2 fresh jalapeño chillies, finely chopped
80ml lime juice
2 tbs olive oil
800g chicken breasts
4 tomatoes, seeded, finely chopped
1/2 red onion, finely chopped
Tortillas, warmed

Place cumin, ground coriander, oregano, salt, 1/2 cup chopped coriander, 3 garlic cloves and half the chili in a mortar or blender, and blitz until it forms a paste.

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Add half of the olive oil and lime juice. Season with pepper to taste. Pour the marinade into a bowl, then add the chicken, rubbing the marinade in well. Set aside for 10 minutes.

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Toss together the tomato, onion and what’s left of the garlic, coriander, chili, lime juice and oil in a bowl; set aside.

Heat a splash of oil in a frying pan on high, then add the chicken and cook for a few minutes each side until cooked through. Slice thinly, then serve with the tortillas and pico de gallo.

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I might be wrong, so please correct me if I am, but I’m pretty sure you could even blitz up the marinade, coat the chicken and then throw it into ziploc bags to be frozen.

Did I just make this super easy dinner even easier? Uh, I think I did. YOU’RE WELCOME.

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