Chicken Breasts With Cumin Coriander And Lime Recipe 4

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CHICKEN BREASTS WITH CUMIN, CORIANDER, AND LIME RECIPE - (4.2/5)



Chicken Breasts with Cumin, Coriander, and Lime Recipe - (4.2/5) image

Provided by á-162246

Number Of Ingredients 8

3 3 3 T fresh lime juice
1 1 1 t cumin
1 1 1 t coriander
1 1 1 t sugar
1 1 1 t salt
1/8 1/8 1/8 cayenne
4 4 4 small boneless chicken breast halves
1 1 1 t cilantro

Steps:

  • In large bowl, mix lime juice, cumin, coriander, sugar, salt, and ground red pepper; add chicken, tossing to coat. Spray grill pan with nonstick spray. Heat over medium high heat until hot but not smoking. Add chicken and cook until chicken loses it's pink color throughout, ,5-6 minutes per side. Turn chicken once and brush with any remaining cumin mixture halfway through cooking. Place chicken breasts on platter and sprinkle with cilantro. 4 servings 150 calories

LIME CUMIN CHICKEN



Lime Cumin Chicken image

A nice pungent barbecue recipe. The lime marinade partially "cooks" the chicken before it is placed on the grill. I have enjoyed this many times.

Provided by Tebo3759

Categories     Chicken Breast

Time 25m

Yield 4 serving(s)

Number Of Ingredients 8

2 whole boneless chicken breasts (skin on)
1/3 cup vegetable oil
1/3 cup fresh lime juice
1 tablespoon cumin
1 teaspoon salt
lime slice (for garnish)
red bell pepper, cut into strips (for garnish)
cilantro (for garnish)

Steps:

  • Combine oil, lime juice, cumin& salt in a plastic bag.
  • Add 4 chicken breasts, seal and refrigerate overnight.
  • Place on greased barbecue and grill over medium high heat.
  • Grill about 10 minutes turning often.
  • Garnish with lime slices, red pepper& cilantro.

LIME AND CORIANDER MARINATED CHICKEN



Lime and Coriander Marinated Chicken image

We have one of those electric table-top grills which we often get out for informal parties. It means you can put out a selection of different types of meats and people can cook it the way they like it. It's sociable and fun, and easy with a couple of side dishes of salad, potatoes, pasta, rice, or whatever you fancy. I made this marinade up yesterday to jazz up the chicken breasts I had, and it was delish. Lovely and moist with a nice flavour.

Provided by Snowbunny Andorra

Categories     Lunch/Snacks

Time 5m

Yield 2 serving(s)

Number Of Ingredients 7

2 chicken breasts
1 lime, juiced
1 tablespoon minced garlic
1 tablespoon minced ginger
1 teaspoon salt
100 ml olive oil
handful fresh coriander, chopped

Steps:

  • Slice the chicken into bite-sized pieces (I prefer strips like goujons rather than cubes).
  • In a bowl, mix all the ingredients together and add the chicken.
  • Leave to stand for at least one hour, stirring occasionally.
  • Heat your grill and cook each piece for a couple of minutes, until cooked through.

CHICKEN WITH CHILLI & LIME



Chicken With Chilli & Lime image

A delicious quick and easy meal perfect anytime.

Provided by gareth_iom

Time 30m

Yield Serves 2

Number Of Ingredients 0

Steps:

  • Add the coriander to pestle and mortar and crush then add the rest of the spices and mix thoroughly. Rub the chicken with oil and rub in the spice mixture. Then rub the lime zest on top. Leave to one side.
  • Add a little oil to a medium saucepan. Fry the onion and half the sliced garlic for a few minutes then add the chicken stock. Add the rice and cook per packet instructions. Add the kale about 5 minutes before the rice is cooked.
  • Meanwhile heat a griddle pan and cook the chicken turning once. While cooking heat a little oil in a small saucepan and fry the rest of the garlic and all the chilli. After a few minutes add all the lime and lemon juice and cook on a high heat until thickened slightly then remove from the heat.
  • Pile half the rice on each plate and place a chicken breast on each pile. Finish with half the chilli lime dressing on top and serve.

LIME & CORIANDER CHICKEN



Lime & coriander chicken image

Everyone will think you've used chilli, but the fieriness of this dish is simply crushed black pepper

Provided by Good Food team

Categories     Main course

Time 1h10m

Number Of Ingredients 5

1 medium chicken (about 1.6kg/3lb 8oz)
3 garlic cloves
2 tbsp black peppercorn
juice 2 limes , plus 1 lime cut into wedges, to serve
bunch of coriander , few nice sprigs reserved, the rest finely chopped

Steps:

  • First, spatchcock the chicken so that it will sit flat on the barbecue. All this means is using a pair of kitchen scissors or a sharp kitchen knife to cut down either side of the parson's nose to completely remove the backbone. Then, place the chicken, breast side up, on a chopping board and push down hard to flatten with your hands. Use a sharp knife to make lots of deep slashes in the chicken, about three in each breast and two in each leg.
  • In a mortar and pestle, crush the garlic and peppercorns together to a grey, mushy paste. Stir the lime juice into the paste, then the chopped coriander. Put the chicken in a dish and massage the marinade into the chicken. Cover with cling film and refrigerate for at least 2 hours, but preferably overnight.
  • To cook the chicken, fire up the barbecue. When the flames die down and the coals are hot and glowing, lay the chicken on the barbecue, skin side up, and sprinkle with salt. You will be tempted to keep prodding it and lifting it up, but leave it alone. After 25 mins, the chicken will look like it's cooked through, but flip it over and give the skin side 10 mins to brown. Lift the chicken onto a chopping board and leave to rest for a few minutes.
  • You can now carve conventionally but I like to get a cleaver and chop it straight down into thick slices. Pile it up on a platter and serve scattered with fresh coriander and lime wedges.

Nutrition Facts : Calories 415 calories, Fat 27 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 4 grams carbohydrates, Protein 40 grams protein, Sodium 0.43 milligram of sodium

BROILED BREADED CHICKEN WITH CORIANDER LIME PESTO



Broiled Breaded Chicken with Coriander Lime Pesto image

Categories     Food Processor     Chicken     Broil     Dinner     Lime     Walnut     Summer     Cilantro     Gourmet     Sugar Conscious     Peanut Free     Soy Free

Yield Serves 6

Number Of Ingredients 19

For the chicken:
1/3 cup milk
1 large egg
2 tablespoons olive oil
1 1/2 cups fine dry bread crumbs
1 teaspoon ground cumin
2 teaspoons paprika
3 whole boneless skinless chicken breasts (about 2 pounds total), halved
2 tablespoons plain yogurt
1 tablespoon fresh lime juice
1 to 2 tablespoons hot water
1/2 cup coriander lime pesto
For the coriander lime pesto:
1 cup packed fresh coriander sprigs, washed well and spun dry
1/2 cup packed fresh flat-leafed parsley leaves, washed well and spun dry
1/4 cup walnuts, toasted brown and cooled
1/3 cup olive oil
3 tablespoons freshly grated Parmesan
1/4 teaspoon freshly grated lime zest

Steps:

  • To make the chicken:
  • In a shallow baking dish whisk together milk, egg, oil, and salt and pepper to taste. In another shallow baking dish stir together bread crumbs, cumin, paprika, and salt and pepper to taste.
  • Set rack about 6 inches from heat and preheat broiler.
  • Dip chicken breasts, 1 at a time, in milk mixture, letting excess drip off, and coat with bread crumb mixture, patting to adhere. Transfer chicken as coated to rack of a foil-lined broiler pan. Broil chicken until cooked through, about 7 minutes on each side.
  • In a small bowl whisk together pesto, yogurt, lime juice, and 1 tablespoon hot water, adding additional hot water if necessary to reach desired consistency. Season pesto with salt and pepper and serve over chicken.
  • To make the pesto:
  • In a food processor blend together all ingredients with salt and pepper to taste until smooth. (Pesto keeps, surface covered with plastic wrap, chilled, 1 week.) Makes about 2/3 cup.

CHICKEN LIVERS, WITH CUMIN AND CORIANDER



Chicken Livers, With Cumin and Coriander image

Provided by Moira Hodgson

Categories     easy, quick, sauces and gravies, appetizer

Time 15m

Yield 4 servings

Number Of Ingredients 11

1 pound chicken livers
Flour for dredging
1 tablespoon safflower oil
1 tablespoon butter
1 clove garlic, minced
2 shallots, minced
1/2 teaspoon ground cumin
1/4 teaspoon ground coriander
1/2 cup heavy cream
Coarse salt and freshly ground pepper to taste
2 tablespoons fresh coriander, chopped

Steps:

  • Dredge the chicken livers in the flour and brown them in the butter and oil. Remove and set aside.
  • Saute the garlic and shallots for two minutes. Add the cumin and coriander. Return the chicken livers to the pan and add the cream, salt and pepper. Cook until the livers are pink in the center and the sauce has thickened.
  • Garnish with coriander and serve.

Nutrition Facts : @context http, Calories 324, UnsaturatedFat 10 grams, Carbohydrate 9 grams, Fat 23 grams, Fiber 1 gram, Protein 21 grams, SaturatedFat 11 grams, Sodium 429 milligrams, Sugar 3 grams, TransFat 0 grams

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