Coriander Cumin Chicken Recipes

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COCHIN CORIANDER-CUMIN CHICKEN FOR PASSOVER



Cochin Coriander-Cumin Chicken for Passover image

Provided by Joan Nathan

Categories     dinner, main course

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 21

Seeds from 4 cardamom pods or 1/2 teaspoon ground cardamom
5 to 6 cloves or 1/2 teaspoon ground cloves
5 to 6 peppercorns or 1/2 teaspoon ground black pepper
3 1/2 tablespoons coriander seeds or 3 tablespoons ground coriander
1 1-to-2-inch cinnamon stick, broken into pieces, or 1 teaspoon ground cinnamon
1/2 teaspoon anise seeds
1 teaspoon cumin seeds or 1 teaspoon ground cumin
1/2 teaspoon ground nutmeg
1/2 teaspoon ground turmeric
1/2 teaspoon salt
2 tablespoons vegetable oil
3 large onions, cut into large chunks
3 pounds (9 to 12) boneless, skinless chicken thighs
3 tomatoes, peeled and roughly chopped, or 1 15-ounce can whole tomatoes
4 to 5 curry leaves (available in Indian or spice markets)
2 tablespoons white vinegar (see note)
1 2-inch piece fresh ginger
4 to 5 garlic cloves
1 cup cilantro leaves, chopped
1/2 cup mint leaves, chopped
2 to 3 (or to taste) serrano or other small fresh green chiles, stemmed, seeded and minced

Steps:

  • If using whole spices, heat a frying pan over medium heat. Add the cardamom, cloves, peppercorns, coriander seeds, cinnamon stick, anise seeds and cumin seeds; stir until the seeds start to pop, about 3 minutes. Grind them in a small blender, coffee grinder or mortar and pestle along with the nutmeg, turmeric and salt. If using ground spices, simply mix them all together in a small bowl. Rub the mixture into the chicken, transfer to a plastic bag and refrigerate for at least 2 hours or overnight.
  • In a large Dutch oven over medium heat, heat the oil until shimmering. Add the onions and sauté until golden. Add the chicken and sauté for 1 minute. Add tomatoes, curry leaves, vinegar and 1/2 cup water. Bring to a boil, reduce to a simmer and cook, covered, until the chicken is soft and cooked through, about 20 minutes.
  • In a food processor, blend the ginger, garlic, cilantro, mint and 2 of the chiles. Taste and add more chiles if desired. Stir into the chicken and simmer for another 5 minutes. Serve over rice, if desired.

Nutrition Facts : @context http, Calories 294, UnsaturatedFat 8 grams, Carbohydrate 12 grams, Fat 12 grams, Fiber 4 grams, Protein 36 grams, SaturatedFat 2 grams, Sodium 369 milligrams, Sugar 4 grams, TransFat 0 grams

CORIANDER AND CUMIN CHICKEN PITA WITH CUCUMBER SALAD AND WHITE SAUCE



Coriander and Cumin Chicken Pita with Cucumber Salad and White Sauce image

As a native New Yorker, I grew up eating food from the halal carts that are on every corner in the city. This summery coriander and cumin chicken pita with cucumber salad is inspired by the flavors from these carts, using a few techniques that make it easy for an outdoor get-together. Everything can be prepared beforehand, with the marinated chicken, cucumber salad and white sauce coming together quickly the day of for a flavorful dish minus all the hassle.

Provided by Food Network

Categories     main-dish

Time P1DT45m

Yield 4 to 6 servings

Number Of Ingredients 21

3 tablespoons canola oil, plus more for drizzling
1 tablespoon ground cumin
1 tablespoon dried oregano
Kosher salt
1 1/2 teaspoons ground coriander
1 teaspoon cayenne pepper
1 teaspoon ground ginger
Zest of 1 lemon
6 boneless, skinless chicken thighs
6 pitas
1/2 cup finely chopped fresh dill
2 tablespoons white vinegar
1 large cucumber, sliced into 1/4-inch-thick half-moons
1 Roma tomato, diced
1/2 large red onion, thinly sliced
Kosher salt and freshly ground black pepper
1/2 cup mayonnaise
1/2 cup plain yogurt
2 tablespoons white vinegar
1/2 tablespoon garlic powder
1/2 tablespoon onion powder

Steps:

  • For the chicken pita: Combine the oil, cumin, oregano, coriander, cayenne, ginger, lemon zest and 1 tablespoon salt in a medium bowl. Add the chicken thighs and rub with the marinade. Cover and refrigerate for at least 6 hours and ideally 24 hours.
  • For the cucumber salad: Add the dill, white vinegar, cucumber, tomato and onion to a small bowl and stir until the cucumber and tomato are evenly coated in the vinegar and dill. Season with salt and black pepper. Set aside.
  • For the white sauce: Combine the mayonnaise, yogurt, white vinegar, garlic powder and onion powder to a small bowl and mix until combined.
  • Prepare a grill for medium heat. Remove the chicken from the marinade, letting excess drip off, and drizzle with canola oil before placing on the grill. Cook for 6 minutes on one side, then flip and cook until an instant-read thermometer inserted in the thickest part of the thigh reaches 165 degrees F, about 4 minutes. Slice the chicken about 1/2 inch thick.
  • Toast the pita on the grill for about 1 minute per side and assemble the pita with the chicken, cucumber salad and white sauce on top.

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