Coriander Chicken Recipes

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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 CHICKEN WITH HAMMERED CAULIFLOWER



Coriander Chicken with Hammered Cauliflower image

Provided by Anne Burrell

Categories     main-dish

Time 1h35m

Yield 4 servings

Number Of Ingredients 16

Kosher salt
2 tablespoons coriander seeds
4 bone-in skin-on chicken breasts
1 head cauliflower, cut into bite-size florets
Extra-virgin olive oil
3 celery stalks, thinly sliced on the bias
2 cloves garlic, smashed and finely chopped
2 Spanish onions, thinly sliced
1 cup dry white wine
1/4 cup honey
1/4 cup sherry vinegar
1/4 cup pine nuts
1/4 cup golden raisins
2 bay leaves
2 cups chicken stock
1/2 bunch fresh chives, finely chopped

Steps:

  • Bring a medium pan of well-salted water to a boil.
  • Toss the coriander seeds into a small dry saute pan and place on medium heat. Toast until the seeds turn slightly yellow and become very aromatic. In a spice grinder or using a mortar and pestle, grind the coriander seeds to a powder.
  • Sprinkle the chicken generously with salt and ground coriander. Toss the cauliflower florets into the boiling water and cook until the cauliflower starts to soften but is not mushy, 3 to 4 minutes. Strain and reserve.
  • Preheat the oven to 350 degrees F.
  • Coat a large saute pan with olive oil and bring to a medium-high heat. Lay 2 of the seasoned breasts skin-side down in the hot pan. Cook until the skin is really brown and crispy, 4 to 5 minutes. DO NOT try to turn the chicken if the skin is sticking. Cook for another minute or so and shake the pan to get it to unstick. Turn the chicken over and brown the other side; remove from the pan and set aside. Repeat with the remaining chicken.
  • Ditch the oil in the pan and add a little fresh oil. Add the celery, garlic and onions. Season with salt and cook until the vegetables are soft and very aromatic, 8 to 10 minutes. Add the wine, honey, vinegar, pine nuts, raisins and bay leaves. Cook for 3 to 4 minutes. Add the cauliflower back in the pan.
  • Transfer the cauliflower mixture to a roasting pan or casserole dish. Nestle the chicken on top and add the chicken stock. Cover with foil, place on a sheet tray and cook for 40 minutes. Take the foil off during the last 10 minutes of cooking time.
  • Garnish with chives and serve.

LEMON CORIANDER CHICKEN



Lemon Coriander Chicken image

Found the original recipe in one of those supermarket magazines. (Don't ask me why I still buy them despite the fact that I have hundreds of recipes saved in my cookbooks here waiting to try.) Easy to prepare and great results make this a winner for me. The original calls for conventional (out of the jar) ground corriander. I like to toast my seeds and coarsely grind them as it adds a nice toasty flavor and rustic look to the dish. Do what works best for you. Please note preparation time does not include 3-24 hour marinading time.

Provided by justcallmetoni

Categories     Chicken Breast

Time 55m

Yield 4 serving(s)

Number Of Ingredients 7

4 boneless skinless chicken breasts
salt and pepper
3 garlic cloves, minced
3 lemons, juice and zest of
1 jalapenos or 1 red chili pepper, seeded and finely chopped
4 tablespoons honey
3 -4 tablespoons coriander seeds or 2 tablespoons ground coriander

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



Corriander Chicken image

Ground coriander provides a fabulous taste to the Coriander Chicken

Provided by elaineoconnell

Time 40m

Yield Serves 4

Number Of Ingredients 13

• 3 lb Skinless chicken pieces
• 2 tbsp Ground coriander
• 3 Garlic cloves, chopped
• 5 Ounces plain yogurt
• 1 Chicken stock cube
• 1/2 tsp Black pepper
• 1 tsp Ground mixed spice
• 1/2 tsp Turmeric
• 1/2 tsp Chili Powder
• 4 Fluid ounces warm water
• 1 Onion, sliced
• 5 tbsp Oil
• Salt to taste

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

LEMONY CHICKEN WITH FRESH CORIANDER



Lemony Chicken With Fresh Coriander image

Provided by Jonathan Reynolds

Categories     main course

Time 1h

Yield 6 servings

Number Of Ingredients 12

2 1-inch cubes fresh ginger, peeled and coarsely chopped
6 tablespoons vegetable oil
3 pounds skinless chicken legs, drumstick and thigh separated
5 cloves garlic, very finely chopped
3 cups finely chopped coriander leaves
1 bird's-eye chili, very finely chopped
1/4 teaspoon cayenne pepper
2 teaspoons ground cumin
1 teaspoon ground coriander seeds
1/2 teaspoon ground turmeric
1 teaspoon salt, or to taste
2 tablespoons lemon juice

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.

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

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