Chicken In Lemon Coriander Broth Recipes

'LIQUID GOLD' CHICKEN BROTH

Steps:

• Heat the olive oil in a large soup pot over medium heat. Add the crushed garlic cloves and saute for 2 minutes, until garlic is golden. Add the onions, carrots, and celery. Season the vegetables with sea salt and freshly ground pepper. Saute for about 8 minutes. Cut the organic chicken and chicken bones into pieces. Really hack into it so that the bones and marrow are exposed. Add the chicken pieces and pint of chicken bones to the pot. Fill the pot with water until it just covers all the chicken, and bring to a boil. Tie the parsley, celery leaves, bay leaf, thyme, and tarragon into a bouquet using butcher's twine or kitchen twine. Add the bouquet to the pot along with the black peppercorns. Once the broth has begun to boil, bring the heat down to medium-low. Partially cover, and let the broth simmer for 2 to 3 hours. Strain the chicken broth through cheesecloth. Hand-pick the good chicken meat and set it aside.

CILANTRO AND CORIANDER CHICKEN

Steps:

• Place a large skillet over medium heat and add the oil. When oil is hot, add the garlic and ginger and cook 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.

SIMPLE LEMON HERB CHICKEN

Steps:

• Cut lemon in half, and squeeze juice from 1/2 lemon on chicken. Season with salt to taste. Let sit while you heat oil in a small skillet over medium low heat.
• When oil is hot, put chicken in skillet. As you saute chicken, add juice from other 1/2 lemon, pepper to taste, and oregano. Saute for 5 to 10 minutes each side, or until juices run clear. Serve with parsley for garnish.

CORIANDER LEMON CHICKEN

Steps:

• Heat the oil and brown the chicken, you might have to do that in batches, remove from the pan with a slotted spoon and set aside.
• Add the garlic to the same oil, when that starts to brown lower the heat to medium and add the ginger/water mix, fry this for 1 minute Then add: coriander, chili, cayenne, cumin, coriander, turmeric and salt, cook for another minute and mix well.
• Return the chicken to the pan, with the accumulated juices, add the water and the lemon juice.
• Stir, bring to the boil, and then cover and simmer on a low heat for 15 minutes, depending what chicken meat is used.
• When cooked and you find the sauce too thin, uncover the pot and reduce the sauce by using some higher heat.

CORIANDER CHICKEN-CROCK POT RECIPE

Steps:

• Roll the chicken in a mixture of butter, onion, corriander and salt to coat well.
• Place in the crock pot.
• Pour in the broth and lemon juice.
• Remove chicken when done.
• Stir together the yogurt and flour until well blended and whisk into broth.
• Pour some over chicken and reserve the rest of the sauce for the table.
• I like this with rice pilaf and a salad.
• Cook for 8 hours on low, 4 hours on high.

CHICKEN-ORECCHIETTE SOUP WITH CILANTRO AND LEMON

Steps:

• Heat oil in heavy large pot over medium-high heat. Sprinkle chicken with salt and pepper and sauté until cooked through, about 4 minutes per side. Transfer chicken to plate. Cool.
• Add chopped onions and next 5 ingredients to pot and sauté over medium heat until fragrant, about 2 minutes. Add stock and 1/4 cup chopped cilantro. Simmer 20 minutes to blend flavors.
• Strain broth into heavy large saucepan. Slice cooked chicken crosswise into thin strips; add to broth. (Can be prepared 1 day ahead; cover and refrigerate.)
• Add cooked pasta, chopped tomatoes, lemon juice and remaining 1/4 cup cilantro to soup. Season to taste with salt and pepper. Bring soup just to simmer. Ladle into bowls; garnish soup with lemon slices, if desired.

SPRING CHICKEN WITH LIME AND CORIANDER

Steps:

• To make the broth, put the chicken in a stockpot. Add the remaining ingredients and bring to a boil. Lower the heat and simmer for 30 to 35 minutes.
• Meanwhile, make the coriander pesto: Put the coriander, mint, basil and olive oil in a blender and puree until smooth. Season with salt and pepper. Set aside.
• Bring a large pot of salted water to a boil. Add the noodles. Cook for 2 minutes. Drain and rinse under cold running water. Set aside.
• Carefully lift the chicken out of the broth. Set broth aside. Remove skin and shred the meat. Set aside. Strain the broth through a sieve lined with cheesecloth into a clean saucepan. Season to taste.
• Bring broth to a boil. Add the shredded chicken, leek, carrot and celery. Lower heat and simmer until the meat is warmed, about 5 minutes. Divide noodles into four bowls. Ladle the soup into the bowls. Add a dollop of pesto, garnish with coriander and mint leaves, and place a wedge of lime on each.