Chicken In Coriander Cilantro Sauce Recipes

CILANTRO AND CORIANDER CHICKEN

Steps:

• Place a large skillet over medium heat and add the oil. When it is hot, add the garlic and ginger and cook for 1 minute. Add the coriander, garam masala and salt and pepper, and cook for 30 seconds. Stir in the tomato paste, and then add the chicken legs. Sprinkle with salt and let them cook for 5 minutes. Add the chicken broth, cilantro and crushed tomatoes, and let it simmer until the chicken is fully cooked, about 30 minutes. Serve with plenty of sauce.

CREAMY CILANTRO CHICKEN WITH A KICK

Steps:

• In a blender or large food processor, combine the garlic, serrano peppers, ginger, cilantro, lime zest, soy sauce, sugar and coconut milk. Process until smooth.
• Place the chicken into a large resealable bag, and pour the liquid from the blender in with it. Seal, and refrigerate for about 1 hour, turning once after 30 minutes.
• Preheat the oven's broiler. Place the chicken onto a broiling pan, and pour the marinade into a saucepan.
• Broil the chicken for about 10 minutes on each side, until browned and the juices run clear. While the chicken is cooking, bring the marinade to a boil. Simmer over medium heat for about 5 minutes, then remove from the heat.
• Place chicken onto a serving plate, and pour the sauce over it to serve.

GRILLED CHICKEN WITH CORIANDER/CILANTRO SAUCE

Steps:

• Mix the marinade ingredients together, pour over chicken and leave it in the fridge to marinate for at least 30 minutes.
• While chicken is in the fridge, prepare the sauce.
• Heat vinegar, sugar in a saucepan over low heat, and stir until dissolved.
• Bring to boil and simmer until the sauce thickens, and a syrup forms.
• (this will only take a minute or two) Pour into a bowl.
• Preheat grill.
• Place chicken about 20cm/8 inches from the heat, and cook both sides until coloured.
• (about 6 minutes on the first side, 4 minutes on the second) Serve with Coriander/Cilantro Sauce and Fragrant Rice.

CHICKEN IN CORIANDER / CILANTRO SAUCE

Steps:

• Heat the oil in a large non stick fry pan. When it is hot, add the thighs in one layer and saute them over medium to high heat for 4 minutes on each side or until nicely browned. Remove the chicken to a platter.
• Add the onions to the dripping in the pan. Sauté for 1 minute. Stir in the garlic, wine and coriander stems only (not leafs at this stage) and sauté for 1 minute longer.
• Return the chicken to the pan, add lemon (if your using it) salt and pepper. Bring the surrounding liquid to the boil.
• Cover the pan, reduce the heat and boil gently for 15 minutes.
• Stir in the coriander leaves and serve 2 thighs per person.
• Serve with rice or cous cous.