Mint And Coriander Chicken Recipe Recipe For Stuffed

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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

BASIL-MINT CHICKEN THIGHS



Basil-Mint Chicken Thighs image

You're going to love plunging fork first into this juicy grilled chicken bursting with the flavors of cilantro, basil, mint and chili pepper. Toss the extras in tacos or salads for quick meals. -Karen Naihe, Ewa Beach, Hawaii

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 6 servings.

Number Of Ingredients 11

6 boneless skinless chicken thighs (4 ounces each)
4-1/2 teaspoons lemon juice
4-1/2 teaspoons olive oil
1 tablespoon reduced-sodium soy sauce
1 teaspoon chili powder
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 cup fresh mint leaves
1/4 cup fresh basil leaves
4 garlic cloves, minced
1 tablespoon fresh cilantro leaves

Steps:

  • Place chicken thighs in large resealable plastic bag. In a blender, combine the remaining ingredients. Cover and process until pureed. Add to bag. Seal and turn to coat. Refrigerate overnight., Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Grill chicken, covered, over medium heat or broil 4-6 inches from the heat for 3-4 minutes on each side or until a thermometer reads 170°-175°.

Nutrition Facts : Calories 202 calories, Fat 11g fat (3g saturated fat), Cholesterol 76mg cholesterol, Sodium 346mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 1g fiber), Protein 22g protein. Diabetic Exchanges

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