CORIANDER CHICKEN WITH HAMMERED CAULIFLOWER
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
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
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.
CORIANDER ROAST CHICKEN THIGHS WITH PUY LENTIL SALAD
Rustle up this coriander chicken with puy lentil salad after a workout - a clever balance of protein and nutrient-dense carbs makes it an ideal post-exercise meal
Provided by Sara Buenfeld
Categories Dinner, Lunch
Time 1h5m
Yield Serves 4 (2 people over 2 days)
Number Of Ingredients 15
Steps:
- Heat the oven to 220C/200C fan/ gas 7. Boil the lentils for 35-40 mins over a medium heat until tender.
- Meanwhile, put the ginger, fresh coriander, garam masala, the ground coriander, ground cumin and the 2 whole garlic cloves in a large bowl with half the lemon juice and 3 tbsp of the yogurt. Blitz using a hand blender until smooth. Use 4 tbsp of the mixture to coat the chicken thighs in a large bowl. Arrange the chicken on a baking tray in a single layer.
- Add the remaining yogurt to the remaining spice and herb mixture, along with the turmeric, 1 tsp oil, the grated garlic, 1 tbsp water and remaining lemon juice to taste. Set aside.
- Tip the onions, peppers and cauliflower into the bowl used for the chicken, and toss with 1 tbsp oil to coat in some of the spice mix. Spread the veg out on a baking tray, then put in the oven with the chicken for 30-35 mins until the chicken is cooked through.
- Remove the chicken and wrap in foil to keep it warm. Scatter the cumin seeds over the veg and return to the oven for 5 mins until golden.
- To serve, drain the lentils and put in a serving bowl with the roasted veg and the remaining turmeric yogurt. Gently toss together. Serve with the chicken (taking the meat off the bones), and scatter with the extra coriander. If you're following the Healthy Diet Plan, eat half and pack up the rest to eat cold another day. Will keep chilled for up to three days or frozen for up to a month.
Nutrition Facts : Calories 419 calories, Fat 13 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 14 grams sugar, Fiber 12 grams fiber, Protein 33 grams protein, Sodium 0.3 milligram of sodium
CHICKEN WITH ROASTED CORIANDER IN COCONUT-CURRY SAUCE
Madhur Jaffrey's recipe for dakshini murgh, a southern India-style chicken dish, is ideal for entertaining. Let the coconut milk sit undisturbed until you're ready to cook; then remove the thick layer of cream from the top to stir in at the end.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Time 1h30m
Number Of Ingredients 20
Steps:
- Place a small, heavy skillet (preferably cast iron) over medium-high heat 2 to 3 minutes. Add coriander, fenugreek, and peppercorns. Cook, swirling pan, until fragrant and lightly browned, about 2 minutes. Transfer to a bowl; let cool completely. Grind in a spice grinder.
- Heat oil in a large pot over medium-high. Add mustard seeds and cinnamon. As soon as mustard seeds pop, add chicken in a single layer (work in batches, if necessary). Cook until browned on all sides, about 5 minutes per side. Set pieces aside on a plate as they are done.
- Add onions and garlic to pot and reduce heat to medium. Cook, stirring occasionally, until onions are golden brown, about 10 minutes. Add ginger and tomato. Cook until tomato is soft, about 3 minutes. Add ground toasted spices, turmeric, cayenne, 1 1/2 teaspoons salt, and lemon juice. Return chicken to pot, along with any accumulated juices.
- Remove thick coconut cream from top of coconut milk; set aside. Stir remaining contents of can into pot. Add enough water to fill can again (1 1/2 cups) and add to pot. Bring to a boil, then reduce heat to low and simmer, partially covered, and stirring occasionally, until chicken is cooked through, 20 to 25 minutes.
- Stir reserved coconut cream; add to pot along with chiles. Stir once or twice to warm through; remove from heat. Remove chiles and cinnamon stick, if desired. Serve, with rice, yogurt, and chutney.
CORRIANDER CHICKEN
Ground coriander provides a fabulous taste to the Coriander Chicken
Provided by elaineoconnell
Time 40m
Yield Serves 4
Number Of Ingredients 13
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
CHICKEN WITH CORIANDER
Provided by Marian Burros
Categories dinner, main course
Time 35m
Yield 2 servings
Number Of Ingredients 7
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
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