Coriander Chicken Recipes Recipe For Hand

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SHEET-PAN CORIANDER CHICKEN WITH CARAMELIZED BRUSSELS SPROUTS



Sheet-Pan Coriander Chicken With Caramelized Brussels Sprouts image

Brussels sprouts cozy up to chicken in this sheet pan supper. When the brussels are blasted with enough heat, they get intensely sweet, losing the mustardy, cabbage-like bite they have when they are cooked to a lesser degree. Both sprouts and chicken caramelize and brown, getting soft in the middle and crisp at the edges. Coriander seeds add a citrus spiciness to the pan, intensified by grated lemon zest, while garlic and crushed red pepper just make everything else even more delicious. Try it with polenta on the side.

Provided by Melissa Clark

Categories     dinner, main course

Time 50m

Yield 3 servings

Number Of Ingredients 10

1 lemon
2 teaspoons whole coriander seeds
3 pounds bone-in chicken pieces (use your favorite parts)
1 1/2 pounds brussels sprouts, trimmed, halved if large
1 1/2 teaspoons ground coriander
2 1/2 teaspoons kosher salt
1/2 teaspoon red pepper flakes
5 garlic cloves, smashed and peeled
1/4 cup plus 2 teaspoons extra-virgin olive oil
1 tablespoon Dijon mustard

Steps:

  • Grate lemon zest, and then quarter the bald lemon, seed the quarters, and set them aside.
  • In a small, dry skillet set over medium heat, toast coriander seeds until fragrant, about 2 minutes. Crush the seeds lightly in a mortar and pestle or with the flat of a heavy knife blade.
  • Pat chicken pieces dry, and place them in a large bowl along with brussels sprouts. Add crushed coriander seeds, ground coriander, lemon zest, salt, red pepper flakes, garlic and 1/4 cup olive oil. Toss well. Marinate at room temperature for at least 30 minutes, or up to overnight in the refrigerator.
  • Heat oven to 425 degrees.
  • In a small bowl, whisk mustard with remaining 2 teaspoons olive oil. Arrange chicken pieces on a large rimmed baking sheet and brush the mustard mixture over them. Scatter the brussels sprouts around the chicken.
  • If using breast meat, roast until pieces are just done, 20 to 25 minutes, then transfer to a plate and tent it with aluminum foil to keep warm while dark meat and brussels sprouts finish cooking, another 5 to 10 minutes. (If you are only using dark meat, roast chicken and brussels for 25 to 35 minutes total.) Serve with reserved lemon wedges on the side.

Nutrition Facts : @context http, Calories 1281, UnsaturatedFat 61 grams, Carbohydrate 25 grams, Fat 91 grams, Fiber 10 grams, Protein 93 grams, SaturatedFat 23 grams, Sodium 1704 milligrams, Sugar 6 grams, TransFat 0 grams

CORIANDER LEMON CHICKEN



Coriander Lemon Chicken image

A mild Indian dish with lots of flavor, the original recipe from Madhur Jaffrey calls for chicken parts, if you use those buy a bit more chicken and adjust the cooking time. Found this recipe about 20 years ago and it has become one of our favorites.

Provided by PetsRus

Categories     Curries

Time 1h

Yield 6 serving(s)

Number Of Ingredients 14

2 lbs skinless chicken breasts or 2 lbs skinless chicken thighs, cut in large chunks
6 tablespoons vegetable oil
5 cloves finely chopped garlic
1 tablespoon fresh grated ginger, mixed with
4 tablespoons water
7 ounces fresh coriander leaves, washed and very finely chopped
1 finely chopped and deseeded green chili pepper
1/4 teaspoon cayenne pepper
2 teaspoons ground cumin
1 teaspoon ground coriander
1/2 teaspoon ground turmeric
salt
5 fluid ounces water
2 tablespoons lemon juice

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.

Nutrition Facts : Calories 316, Fat 18, SaturatedFat 2.7, Cholesterol 97.1, Sodium 194.9, Carbohydrate 4.4, Fiber 1.5, Sugar 0.9, Protein 33.5

CORIANDER AND MUSTARD SEED CHICKEN



Coriander and Mustard Seed Chicken image

Categories     Chicken     Mustard     Coriander     Gourmet

Yield Makes 4 servings

Number Of Ingredients 9

4 whole chicken legs (2 lb)
1 tablespoon olive oil
2 shallots, finely chopped
1 tablespoon mustard seeds
1 teaspoon coriander seeds
1/4 cup dry white wine
1/4 cup water
1 teaspoon red-currant or apple jelly
1 tablespoon chopped fresh cilantro

Steps:

  • Pat chicken dry and season with salt and pepper.
  • Heat oil in a 12-inch heavy skillet over high heat until hot but not smoking, then brown chicken well, about 4 minutes on each side. Transfer with tongs to a plate.
  • Add shallots to skillet and cook over moderate heat, stirring, until golden, about 2 minutes. Stir in mustard and coriander seeds, wine, and water and bring to a boil.
  • Return chicken, skin sides up, to skillet and simmer, covered, until chicken is cooked through, 20 to 25 minutes. Transfer chicken to a platter.
  • Add jelly and cilantro to sauce, stirring until jelly is melted. Season sauce with salt and pepper and spoon over chicken.

SPICED COCONUT CHICKEN WITH CORIANDER & LIME



Spiced coconut chicken with coriander & lime image

Make this one-pot coconut chicken for an easy and filling midweek meal. If you want to boost the heat, leave the seeds in one of the green chillies

Provided by Diana Henry

Categories     Dinner, Main course

Time 1h20m

Yield Serves 4-6

Number Of Ingredients 16

1 tbsp oil
8 skin-on and bone-in chicken thighs
1 large onion , roughly chopped
4 garlic cloves , grated to a purée
3cm piece ginger , peeled and grated
½ tsp turmeric
2 tsp ground cumin
2 green chillies , halved, deseeded and finely chopped
200g butternut squash , peeled, deseeded and cut into slices (prepared weight)
100g cauliflower florets
225g basmati rice
10g bunch coriander , chopped
2 limes , zested and juiced
2 lime leaves
300ml coconut milk
400ml chicken stock

Steps:

  • Heat oven to 200C/180C fan/gas 6. Heat the oil in a 30cm shallow casserole dish or high-sided frying pan. Fry the chicken thighs, skin-side down, just to get some colour on them (they will take on a deeper colour in the oven). Transfer them to another dish. Fry the onion in the pan until soft and pale gold. Add the garlic, spices and chillies. Cook for 2 mins more, then stir in the squash, cauliflower, rice, half the coriander, the lime zest, half the lime juice, the lime leaves and some seasoning. Put the chicken back in the pan, this time skin-side up, and season that as well.
  • Heat the coconut milk and the chicken stock together until just below boiling point. Pour this around the chicken and put the pan in the oven, uncovered. Cook for 40 mins, or until the chicken is cooked through and the liquid has been absorbed by the rice. Squeeze over the remaining lime and scatter with the rest of the coriander. You could gently push the coriander into the rice, so it's not all on top. Serve immediately.

Nutrition Facts : Calories 483 calories, Fat 24 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 5 grams sugar, Fiber 3 grams fiber, Protein 25 grams protein, Sodium 0.3 milligram of sodium

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

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

CORIANDER CHICKEN WITH RICE & SPICED VEGETABLES



Coriander chicken with rice & spiced vegetables image

This simple, fragrant coriander chicken curry with all the trimmings is a great dish for feeding the family. Pair with spiced broccoli and green beans

Provided by Kirstie Allsopp

Categories     Dinner, Main course

Time 1h

Number Of Ingredients 21

50g coriander (about 2 small packs)
50g unsalted peanuts
½ lemon , juiced
1 green chilli , deseeded and finely chopped
2 tsp garam masala
½ tsp soft brown sugar
2 tbsp vegetable oil
2 onions , sliced
thumb-sized piece ginger , finely grated
4 garlic cloves , crushed
1 green chilli , finely chopped
6 skinless and boneless chicken thigh fillets, cut into 3cm chunks
350g basmati rice
1 tbsp coconut oil
½ tsp chilli flakes
2cm piece ginger , finely grated
125g pack purple sprouting broccoli or long-stemmed broccoli
200g fine green beans
1 tsp oil
2cm piece ginger , sliced
¼ tsp chilli flakes

Steps:

  • Use a stick blender or mini food processor to whizz up all the chutney ingredients, then chill.
  • Heat the oil in a large, lidded frying pan over a medium-high heat. Add the onions and fry for 9-10 mins, then add the ginger, garlic and chilli. Cook for a few mins more, then add the chicken. Brown well, then add half the coriander chutney and reduce the heat. Cover and cook for 15-20 mins or until the chicken is cooked through.
  • Rinse the rice in a sieve, then tip into a large, lidded saucepan. Stir in all the ingredients for the rice. Pour over enough boiling water to cover the rice by 1cm, cover, bring to the boil and cook for 5 mins. Turn off the heat and leave to steam-cook with the lid on for 20 mins. Fluff up with a fork, then season.
  • Put the broccoli and green beans in a pan and add 100ml boiling water. Cover and cook over a medium-high heat for 4-5 mins. Drain and return to the pan with the oil, ginger, chilli flakes and some seasoning. Cook for another 2 mins, then serve with the chicken, remaining chutney and the rice.

Nutrition Facts : Calories 657 calories, Fat 22 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 80 grams carbohydrates, Sugar 7 grams sugar, Fiber 6 grams fiber, Protein 32 grams protein, Sodium 0.1 milligram of sodium

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