Caramel Coriander Chicken Recipes

CARAMEL CHICKEN

Steps:

• Preheat the oven to 400 degrees F.
• Melt the butter in a small saucepan over medium-high heat. Add the brown sugar and cook, stirring constantly, until it begins to melt, 2 to 3 minutes. Add the garlic and ginger and cook, continuing to stir, for another 1 to 2 minutes. Stir in the vinegar, fish sauce and soy sauce. Bring to a low simmer and let cook for about 5 minutes. Remove from the heat.
• Use a paper towel to thoroughly pat dry the chicken. Sprinkle both sides with salt and pepper.
• Heat a large ovenproof skillet over high heat until very hot. Add the oil. Place the chicken in the skillet skin-side down and let brown without moving it for about 4 minutes. Remove the chicken to a plate and raise the heat to medium-high. Add the brown sugar mixture and use a wooden spoon to scrape up any browned bits. Return the chicken to the skillet skin-side up. Transfer the skillet to the oven and bake, basting the chicken with the sauce midway through cooking, until cooked through, about 20 minutes. For extra-crispy skin, transfer the skillet to the broiler for about 2 minutes. Serve over white rice with sauce.

VIETNAMESE CARAMEL CHICKEN

Steps:

• Combine sugar, fish sauce, and black pepper in a shallow plate and turn chicken in the marinade. Set aside for 10 minutes.
• Combine water, fish sauce, sugar, and rice vinegar in a bowl. Set caramel sauce aside.
• Heat a cast-iron skillet over medium-high heat. Add 1 tablespoon oil and pan-fry chicken, skin-side up, until bottoms turn slightly crispy and brown, about 5 minutes. Turn and cook until skin is slightly charred, about 5 minutes. Remove chicken from skillet and transfer to a plate.
• Add remaining 2 tablespoons oil to the skillet and cook garlic for 30 seconds. Return chicken to the skillet and add caramel sauce. Reduce heat to a simmer and cook until chicken is no longer pink at the bone and the juices run clear. Caramel sauce should be reduced and turn amber in color. Add jalapenos and cook for 1 more minute.

CHEF JOHN'S CARAMEL CHICKEN

Steps:

• Whisk brown sugar, water, fish sauce, rice vinegar, soy sauce, garlic, and ginger in a bowl until brown sugar is completely dissolved, about 1 minute. Set aside.
• Heat oil over high heat in a skillet. Stir in chicken.
• Pour 1/3 cup of the brown sugar mixture over chicken; cook and stir until the brown sugar mixture has a syrup-like consistency, 6 to 7 minutes.
• Pour in the remaining brown sugar mixture; cook until chicken is tender and no longer pink inside, about 5 minutes.
• Stir in in peanuts, jalapenos and green onion; cook until warmed through, 2 to 3 minutes.
• Garnish with cilantro and serve.

CARAMEL CHICKEN

Steps:

• Whisk dark brown sugar, rice vinegar, water, fish sauce, soy sauce, garlic, ginger, and crushed red pepper together in a bowl until sugar is completely dissolved.
• Heat oil in a skillet over high heat. Add chicken; cook until skin is golden brown, about 5 minutes. Pour in 1/2 cup of the brown sugar mixture. Cook and stir until sauce is thickened, about 5 minutes more.
• Pour in remaining sauce; cook until the juices run clear, 10 to 12 minutes. An instant-read thermometer should read 165 degrees F (74 degrees C). Top with green onions.

CHICKEN WITH CORIANDER

Steps:

• In medium frying pan heat butter and saute chicken until it is golden on both sides.
• Slice onions and when chicken is turned, add onions. Stir occasionally until onions are soft.
• Chop coriander and add with puree, Worcestershire, salt and pepper to chicken. Cover, reduce heat and cook until chicken is tender, about 20 minutes.

CARAMEL CORIANDER CHICKEN

Steps:

• Place the turmeric, 2 crushed garlic cloves, the ginger, soy, rice wine, egg yolks, white pepper in a large bowl and mix together well. Add chicken toss to coat. Cover with plastic and refrigerate overnight (optional).
• Pour away excess liquid from the chicken, add flour and toss to mix well.
• Heat wok until very hot. Add 1 tablespoon of oil and swirl to coat.
• Add 1/3rd or 1/4th chicken and stir fry for 4 minutes, or until golden brown. Remove from wok and keep warm. Repeat until all the chicken is golden brown. Add oil as necessary.
• Reduce heat to medium. Add remaining oil, brown sugar, and garlic. Mix together and leave for 1-2 minutes for the sugar to caramelize, and liquefy.
• Return chicken from wok and add coriander (cilantro) and vinegar. Stir gently for 2 minutes, and put the lid on for 2-3 minutes.
• Enjoy!
• Variation: Use twice the sauce and don't drain as much.

SPICY CARAMEL CHICKEN

Steps:

• Whisk grated ginger, garlic, brown sugar, rice vinegar, fish sauce, hot sauce, and soy sauce together in a large bowl.
• Place chicken chunks in a bowl. Pour 1/4 cup of the prepared sauce onto chicken chunks; mix until all chicken pieces are coated. Set aside 15 minutes.
• Heat vegetable oil in a heavy skillet over high heat. As soon as oil starts to smoke, place chicken chunks in a single layer in the pan. Cook and stir until chicken pieces start to caramelize and turn deep brown, 8 to 10 minutes. Reduce heat to medium. Stir in sliced jalapeno and red peppers, peanuts, and green onions. Cook and stir one minute. Pour in remainder of sauce. Simmer until heated through, 1 or 2 minutes. Remove from heat.
• Stir in cilantro. Serve over hot cooked rice and top with chopped green onions.

LEMONY CHICKEN WITH FRESH CORIANDER

Steps:

• Put the ginger and 1/4 cup water into a blender and blend into a paste. Set aside.
• Place the oil in a wide, heavy, preferably nonstick pot over medium-high heat. When hot, add as many chicken pieces as fit in a single layer and brown on both sides. Remove them and continue until all the chicken is browned.
• Add the garlic to the hot oil. As soon as it turns medium brown, turn down the heat to medium and pour in the ginger paste. Stir and fry for a minute. Add the fresh coriander, chili, cayenne, cumin, coriander seeds, turmeric and salt. Cook, stirring, for a minute. Add the chicken pieces as well as any juices that have accumulated. Add 2/3 cup water to the pot and the lemon juice. Stir and bring to a boil. Cover tightly, turn heat to low and cook for 15 minutes. Turn the chicken pieces over. Cover and cook for 10 to 15 minutes more, until chicken is cooked through.
• Remove the chicken. If the sauce is too thin, boil some of the liquid away over a higher heat. Serve with basmati rice.

CORIANDER CHICKEN WITH TOMATO CORN SALAD

Steps:

• To prepare the chicken:.
• Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat.
• Combine coriander and the next 5 ingredients (coriander through 1/8 teaspoon black pepper); rub evenly over both sides of chicken.
• Add chicken to pan; cook 5 minutes on each side or until done.
• To prepare salad:.
• Combine tomatoes and remaining ingredients, tossing well. Slice chicken; serve over salad.

LEMON CORIANDER CHICKEN

Steps:

• Start off by putting the coriander seeds in a skillet over high heat. Toast for a few minutes until the seeds begin to release a pleasant aroma. Crush the seeds in a grinder, with a mortar and pestle, or with the back of thick knife.
• Measure out 2 tablespoons of the ground coriander and place into a resealable bag or non reactive dish. Add in the garlic, lemon zest, minced peppers, lemon juice and honey.
• Prepare the chicken breasts with a light dusting of salt and pepper and place in the marinade. Marinate for a minimum of 3 hours or up to 24 hours.
• Preheat oven to 400 degrees. Place the chicken breasts skinned side up into a roasting pan. Cover with the marinade. Cover dish with foil or lid and bake 20 minutes. Remove foil or lid and baste the chicken breasts with the glaze at the bottom of the pan. bake and additional 18-20 minutes until the chicken is tender and juices run clear. Give a final baste and serve.

CORRIANDER CHICKEN

Steps:

• Combine the garlic with the yogurt and pour over the chicken, leave to marinate over night.
• Heat the oil in a pot and saute the onions until golden brown then remove the onion from the pot, set aside
• Fry the coriander, mixed spice, black pepper and turmeric for about 30 seconds.
• Add chicken and the yogurt and fry the chicken for 5 minutes over medium heat
• Add the chili powder, stock cube, onions, water and salt to taste, then bring it to a boil, reduce the flame and simmer for about 30 minutes