LEMON CILANTRO CHICKEN
This fall-off-the-bone chicken with lemony gravy is very easy to prepare and is a wonderful way to cook a whole chicken in the slow cooker. -Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 4h25m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a small bowl, combine the cilantro, 2 tablespoons oil, lemon juice, garlic, salt and lemon zest. Loosen skin around the chicken breast, leg and thigh. Rub the cilantro mixture under and over the skin. Rub any remaining mixture into the cavity. Drizzle with remaining oil. Sprinkle with paprika and pepper., Place in a 6- or 7-qt. slow cooker. Add wine to slow cooker. Cover and cook on low for 4-5 hours or until a thermometer reads 180°. Remove chicken to a serving platter; cover and let stand 15 minutes before carving. Skim fat and thicken juices if desired. Serve with chicken.
Nutrition Facts : Calories 328 calories, Fat 21g fat (4g saturated fat), Cholesterol 88mg cholesterol, Sodium 864mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 28g protein.
LEMON CILANTRO MARINADE
This herby exotic tasting marinade gives chicken and fish a really super flavor. It can also transform tofu to a spicy and savory meal. Make this Lemon Cilantro Marinade ahead of time. And either store it in a jar in the fridge where it will last for up to 3 days, or bag and freeze it to use indefinitely. Although the herbs may lose their bright color in the freezer, the flavor will still be there and will even intensify.
Provided by Cook for Your Life Staff
Categories Sauces and Dressings
Number Of Ingredients 1
Steps:
- Puree all ingredients until smooth. Marinate chicken, fish or tofu for 3 hours or overnight.
Nutrition Facts : Calories 495
TEQUILA-LIME CHICKEN WITH CILANTRO DRESSING
Steps:
- If using wooden skewers, soak in water for at least an hour.
- In a small nonreactive container, combine 1/2 cup of the tequila with the vinegar and lime juice. Whisk in the Lemon Oil. When well emulsified, stir in the shallots, chopped cilantro, and 1 teaspoon of the minced garlic. Pour into a nonreactive, shallow container large enough to hold the prepared skewers. Set aside.
- Using a very sharp knife, slice the chicken into 30 strips about 1/4-inch thick and 2 inches long. Thread the strips onto the soaked skewers and place them into the marinade, leaving as much of the skewer exposed as possible as you do not want the wood to soak up the marinade. Cover and marinate for 8 hours.
- Place the cilantro leaves in a saucepan of rapidly boiling salted water for 10 seconds to blanch and set the color. Immediately pat dry and refresh under cold water. Drain very well and pat dry.
- Place the blanched cilantro in a blender with the remaining 1/4 cup of tequila and 1 teaspoon of garlic. Pulse to combine. With the motor running, slowly add the canola oil, processing until the mixture is thick and bright green. Taste and adjust the seasoning with salt and pepper.
- When ready to serve, remove the skewers from the marinade. Place a stovetop griddle, heavy-duty grill pan, or nonstick saute pan over high heat. When very hot but not smoking, add the skewers, a few at a time, and sear for 1 1/2 to 2 minutes per side or until the chicken is nicely browned and cooked through. Serve immediately with the Cilantro Dressing on the side.
- Combine oil with the lemon shells and fresh thyme in a heavy saucepan. Place the pan over medium-high heat and bring to a boil. Immediately lower the heat and barely simmer for 15 minutes. Remove from the heat and allow to cool. Strain into a clean container. Cover and store in a cool spot for up to 6 months. Use the oil for sauteing, frying, and for vinaigrettes.
LEMON CILANTRO SHRIMP/CHICKEN
Taken from Nita Mahta's Party Cooking. If you don't like shrimp, just replace it with 1lb boneless skinless chicken breasts cut into small pieces.
Provided by Sam 3
Categories < 30 Mins
Time 20m
Yield 5-6 serving(s)
Number Of Ingredients 12
Steps:
- Heat oil in a wok or frying pan.
- Add garlic and fry until it starts to change color.
- Add salt, sugar and chili flakes.
- Add shrimp and lemon juice, stir fry for 1 minute.
- Add lettuce and cilantro, cook for 1 minute.
- Add soya sauce and stir fry sauce.
- Cook until shrimp turn whitish and are no longer pink, about 2 minutes.
LEMON DRESSING
This is an Australian recipe for lemony salad dressing. Substitute fresh lemon thyme or 2 teaspoons lemon juice for lemon peel if you'd rather not use fresh peel.
Provided by Louise from Australia
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Fruit Dressing Recipes
Time 5m
Yield 4
Number Of Ingredients 6
Steps:
- In a glass jar, combine olive oil, vinegar, mustard, garlic, sugar, and lemon rind; shake well. Refrigerate until ready to serve.
Nutrition Facts : Calories 130.5 calories, Carbohydrate 2.4 g, Fat 13.6 g, Fiber 0.1 g, Protein 0.1 g, SaturatedFat 1.9 g, Sodium 15 mg, Sugar 1.1 g
LEMON CILANTRO CHICKEN
Roasted chicken breasts with potato slices marinated in lemon juice and fresh cilantro.
Provided by Debby Tambe
Categories Healthy Chicken Breasts
Time 1h55m
Yield 4
Number Of Ingredients 6
Steps:
- Marinate the chicken in a mixture of 1/2 cup lemon juice and 1/2 of the chopped cilantro for 1 hour.
- Mix the rest of the chopped cilantro with the remaining lemon juice. Add the lemon pepper seasoning and 1 tablespoon olive oil. Set aside.
- Spread 1 tablespoon olive oil into the bottom of a 9 X 12 inch glass baking pan. Layer the potatoes and the chicken in the dish. Pour lemon pepper mixture over. Cover.
- Bake at 350 degrees F (175 degrees C) for 30 minutes. Uncover, and bake for 10 minutes more.
Nutrition Facts : Calories 487.1 calories, Carbohydrate 54.3 g, Cholesterol 102.7 mg, Fat 9.3 g, Fiber 6.8 g, Protein 47 g, SaturatedFat 1.6 g, Sodium 369.7 mg, Sugar 3.8 g
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- Marinate the chicken in a mixture of ½ cup lemon juice and ½ of the chopped cilantro for 1 hour.
- Mix the rest of the chopped cilantro with the remaining lemon juice. Add the lemon pepper seasoning and 1 tablespoon of olive oil. Set aside.
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