Coriander Potatoes Recipe Recipes Recipe For Chicken

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CHICKEN IN LEMON CORIANDER BROTH



Chicken in Lemon Coriander Broth image

Provided by Food Network

Categories     main-dish

Time 40m

Yield 2 servings

Number Of Ingredients 10

1/2 pound boneless skinless chicken breasts, cut into fine strips, about 1/4 inch wide and 1 & 1/2 inches long
1 clove minced garlic
2 cups chicken broth
1 cup water
8 ounces new red potatoes, scrubbed clean and cut into 1-inch dice
1/2 teaspoon lemon zest
1 to 2 tablespoons lemon juice
1/4 cup fresh cilantro leaves, left whole
2 tablespoons grated Parmesan cheese
salt and pepper

Steps:

  • Simmer the garlic in the broth and water for 4 to 5 minutes. Add the potatoes, cover and simmer for 10 minutes or until tender. Add the chicken, lemon zest and simmer gently, without boiling, for 5 minutes or until cooked through. Remove the broth from the heat and add the cilantro and lemon juice.
  • Sprinkle each portion with Parmesan and serve immediately.

CRISPY CORIANDER POTATOES



Crispy Coriander Potatoes image

Provided by Aarti Sequeira

Categories     side-dish

Time 35m

Yield 4 servings

Number Of Ingredients 11

1 1/2 pounds small red potatoes
Salt
2 tablespoons vegetable oil
1 teaspoon fennel seeds
1 teaspoon ground coriander
1/2 teaspoon turmeric
1/2 teaspoon dried thyme
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
2 tablespoons minced fresh cilantro
Squeeze fresh lime or lemon, optional

Steps:

  • Throw the potatoes in a large pot, cover with room temperature water, and season with salt. Set on a high flame and bring to a boil. Reduce to a simmer and cook until a fork inserted into the potatoes draws out without resistance, 15 to 20 minutes. Drain and set aside to cool. Once they're cool enough to handle, cut each potato into bite-size pieces.
  • In a large skillet or wok, warm the oil until it's shimmering but not smoking. Add the fennel seeds; they should sizzle upon contact with the oil. Immediately add the potatoes, coriander, turmeric, thyme, salt, and pepper. Stir-fry until the potatoes get crispy and golden brown on the outside. Finish with the fresh cilantro and lime juice and serve.

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

CHICKEN WITH CORIANDER



Chicken With Coriander image

Provided by Marian Burros

Categories     dinner, main course

Time 35m

Yield 2 servings

Number Of Ingredients 7

6 chicken thighs
2 tablespoons butter
2 large onions, sliced thin
1 1/2 tablespoons finely chopped fresh coriander
1 8-ounce can tomato puree
1 1/2 teaspoons Worcestershire sauce
Salt and freshly ground black pepper to taste

Steps:

  • In medium frying pan heat butter and saute chicken until it is golden on both sides.
  • Slice onions and when chicken is turned, add onions. Stir occasionally until onions are soft.
  • Chop coriander and add with puree, Worcestershire, salt and pepper to chicken. Cover, reduce heat and cook until chicken is tender, about 20 minutes.

Nutrition Facts : @context http, Calories 1165, UnsaturatedFat 50 grams, Carbohydrate 19 grams, Fat 86 grams, Fiber 4 grams, Protein 77 grams, SaturatedFat 28 grams, Sodium 1530 milligrams, Sugar 9 grams, TransFat 1 gram

CORIANDER POTATOES



Coriander Potatoes image

Categories     Herb     Potato     Side     Bake     Spice     Fall     Bon Appétit     Sugar Conscious     Vegan     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 6

Number Of Ingredients 4

6 russet potatoes, cut into rounds
3 tablespoons olive oil
2 1/4 teaspoons ground coriander
Chopped fresh cilantro

Steps:

  • Preheat oven to 350°F. Mix potatoes and oil in large bowl. Season generously with salt and pepper. Transfer to large baking sheet. Bake until tender and brown, turning after 30 minutes, about 45 minutes. Transfer to large bowl. Mix in coriander and cilantro and serve.

CORIANDER CHICKEN COUSCOUS



Coriander Chicken Couscous image

Make and share this Coriander Chicken Couscous recipe from Food.com.

Provided by Lavender Lynn

Categories     Chicken Thigh & Leg

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 11

4 tablespoons olive oil
8 boneless chicken thighs, halved
4 garlic cloves, crushed
2 onions, chopped
1 teaspoon ground turmeric
1 teaspoon dried basil
salt and black pepper
water
1 tablespoon coriander (Cilantro)
4 ounces black olives, pitted
1 lemon, sliced

Steps:

  • Heat the oil in a large saucepan then add the chicken and brown on all sides. Remove from the pan.
  • Reheat the oil, add the garlic, onions and turmeric and cook over a medium heat for 5 minutes, turning from time to time.
  • Return the chicken to the pan together with the basil, salt and pepper, mix well then add enough water to just cover the chicken. Bring to the boil, stirring, then reduce the heat and simmer for 40 minutes, stirring from time to time and adding a little more water if necessary, until the chicken is very tender.
  • Add the olives, cilantro, and lemon slices and continue to cook for a further 10 minutes. Serve over couscous.

Nutrition Facts : Calories 581.7, Fat 45.4, SaturatedFat 10.3, Cholesterol 157.9, Sodium 355, Carbohydrate 9.7, Fiber 2.5, Sugar 2.8, Protein 33.8

CHICKEN AND VEGETABLES IN CORIANDER BROTH



Chicken and Vegetables In Coriander Broth image

Provided by Molly O'Neill

Categories     dinner, main course

Time 1h45m

Yield Four servings

Number Of Ingredients 10

2 quarts chicken broth, homemade or low-sodium canned
1 tablespoon coriander seeds
1 tablespoon olive oil
1 3 1/2-pound chicken, cut into serving pieces
1/2 pound peeled baby carrots (about 1 1/2 cups)
3 medium leeks, white and light green parts only, washed well, halved crosswise and julienned
2 teaspoons kosher salt, plus more to taste
Freshly ground pepper to taste
2 baking potatoes, peeled and cut into 1-inch chunks
1 tablespoon gin

Steps:

  • Bring the broth and coriander seeds to a boil in a large soup pot. Lower heat and simmer for 1 hour. Meanwhile, heat the oil in a large skillet over medium heat. Working in batches, add the chicken to the skillet and brown.
  • Transfer to the soup pot. Add the carrots and leeks. Season with 2 teaspoons of salt and pepper.
  • Cover pot and bring to a boil. Lower heat and simmer for 25 minutes. Add the potatoes and simmer until chicken and vegetables are tender, about 15 minutes longer. Stir in gin and season with additional salt and pepper if needed. Divide among 4 soup plates and serve immediately.

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