Braised Chicken With Garlic Coriander And Cilantro Recipes

Steps:

• Heat oven to 350 degrees. In a Dutch oven or other large, heavy-bottomed ovenproof pan, heat the oil over medium heat until hot but not smoking. Add the onions and cook, stirring occasionally, until translucent, 5 to 7 minutes. Add the garlic, ginger and chili, and cook, stirring often, until slightly softened, about 1 minute. Add cinnamon, cardamom and coriander, and cook, stirring constantly, for about 30 seconds.
• Add chicken to the pot along with the salt, pepper, potatoes, coconut milk and just enough chicken stock to half-cover the thighs and potatoes. Turn heat to high, bring just to a simmer, then cover and put in the oven. Cook until potatoes are tender and chicken thighs are cooked through, 45 minutes to one hour.
• Use a slotted spoon to transfer the chicken and potatoes to a serving dish. Tent loosely with foil and let rest. Skim as much fat as possible from the surface of the sauce, then return to a simmer over medium-high heat and simmer until slightly thickened, 5 to 6 minutes. Remove from heat, stir in the lime juice and cilantro, and adjust seasoning as necessary. Pour the sauce over the chicken and potatoes, and serve.

Steps:

• Place a large skillet over medium heat and add the oil. When it is hot, add the garlic and ginger and cook for 1 minute. Add the coriander, garam masala and salt and pepper, and cook for 30 seconds. Stir in the tomato paste, and then add the chicken legs. Sprinkle with salt and let them cook for 5 minutes. Add the chicken broth, cilantro and crushed tomatoes, and let it simmer until the chicken is fully cooked, about 30 minutes. Serve with plenty of sauce.

Steps:

• Heat oven to 350 degrees.
• In a large Dutch oven over medium-high, add enough oil to lightly coat the bottom. Season the chicken with salt on both sides, then add to the pot skin side down. Cook until the skin turns golden and crispy, 8 to 10 minutes. If the skin browns too quickly, lower the heat. Flip, and sear the other side briefly, about 1 minute. Transfer the chicken to a plate and set aside.
• Add the garlic to the schmaltzy oil over medium-high, and stir until fragrant and very lightly golden at the edges, 1 to 2 minutes. Stir in the white pepper, then immediately add the wine and 1 cup water. Scrape up any stuck-on bits from the bottom of the pot while bringing the liquid to a simmer. Nestle the chicken in the pot skin side up, cover and cook in the oven until the chicken and garlic are meltingly tender, and the wine has reduced, about 1 hour. Taste for seasoning, adding more salt if needed. Serve with rice.

Steps:

• Put onion and garlic in slow cooker. Top with chicken and season with 1 teaspoon salt and 1/2 teaspoon pepper. Layer poblanos and corn over chicken and season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Cover and cook according to manufacturer's instructions (chicken should be falling off the bone).
• Lift chicken from cooking liquid and transfer to serving bowls. Whisk sour cream and cilantro into cooking liquid, then spoon over chicken. Season with salt and pepper.

Steps:

• Cook onion, garlic, and bay leaf in butter and 1/2 tablespoon oil with 1/8 teaspoon salt in a 12-inch heavy skillet over medium heat, stirring occasionally, until onion is beginning to brown, about 10 minutes. Transfer to a plate.
• Pat chicken dry and season with 1 teaspoon salt. Brown chicken in remaining tablespoon oil in 2 batches, 5 to 6 minutes per batch, transferring to a plate as browned.
• Discard all but 2 tablespoons fat from skillet, then stir in chile powder and onion mixture and cook, stirring, 1 minute. Stir in water and bring to a simmer, scraping up brown bits.
• Add chicken and cook, covered, over low heat, turning chicken once, until just cooked through, 25 to 30 minutes. Transfer chicken and onions with a slotted spoon to a platter. Skim off and discard fat from sauce, then boil until slightly thickened. Stir in lime juice and cilantro and spoon sauce over chicken.

Steps:

• Make the marinade: Add the garlic, ginger, mint, cilantro, lemon juice and 3 tablespoons oil to a large resealable bag. Seal the bag and massage to combine the ingredients into a paste. Add the coriander, turmeric, amchur (if using), red chile powder and salt, and seal the bag. Shake or massage to combine.
• Place the chicken breasts in the marinade and seal the bag tightly. Use your hands to gently massage the marinade onto the chicken breasts until each breast is coated. Refrigerate at least 2 hours and up to overnight.
• Warm a large lidded skillet over medium-high heat. Once the pan is quite hot, add the oil, swirling the pan to coat the entire surface. Reduce the heat to medium, remove the chicken from the marinade and shake gently to remove any excess marinade. Add it to the pan. Working in batches if necessary, cook the breasts, undisturbed, until lightly golden underneath, 1 to 2 minutes, then flip them and cook until lightly golden on the second side, 1 to 2 minutes.
• Reduce the heat to low, cover, and cook the chicken for 10 minutes (no peeking!). Turn off the heat (if you have an electric stove, take the pan off the heat) and let the chicken sit, covered, for 10 to 15 minutes, depending on the thickness of the breasts. Don't lift the lid, or you'll release the hot steam that finishes cooking the chicken.
• Check to make sure the breasts are cooked through: There shouldn't be any pink in the middle. If you have a meat thermometer, the chicken should register at least 165 degrees. Place the chicken on a cutting board, and slice each breast into strips. Garnish with mint and cilantro.

Steps:

• Preheat oven to 400°F.
• Lay the chicken pieces in a single layer in a lasagna-type baking dish. Sprinkle the salt, pepper, cayenne, and garam masala evenly on both sides and pat in. Now rub the ginger, yogurt, and cilantro all over the pieces. Make sure that the chicken pieces end up skin-side down. Place the baking dish in the oven and bake 25 minutes. Turn the chicken pieces over. Continue to bake, basting with the pan juices every 10 minutes, until the chicken is cooked through and the top has browned, another 35 minutes.

Steps:

• In a large skillet over medium heat, toast coriander seeds until fragrant, about 2 minutes. Transfer seeds to a mortar and pestle and lightly crush.
• Smash two of the garlic cloves and remove peel. Peel remaining clove of garlic and finely chop. Add oil to skillet and increase heat to medium-high. Add smashed garlic and cook until pale golden, 1 to 2 minutes. Season chicken with salt and pepper and add to skillet; let brown on all sides, about 5 minutes per side.
• Remove all but about 2 tablespoons fat from skillet. Reduce heat to medium-low. Return coriander seeds to skillet along with wine; cover and cook until chicken is cooked through, 15 to 18 minutes. During the last 5 minutes of cooking, stir in chopped garlic.
• Transfer chicken to a serving platter. Increase heat to high and simmer liquid in skillet until thickened, 4 to 6 minutes. Season with salt and pepper. Pour cooking liquid over chicken and serve garnished with fresh cilantro.

Steps:

• Trim excess fat off chicken. Sprinkle chicken with salt and pepper. Lightly smash garlic cloves just to flatten slightly, leaving peel attached and cloves as whole as possible.
• Heat 4 tablespoons extra-virgin olive oil in heavy large pot over medium-high heat. Working in 2 batches, add chicken and cook until brown on all sides, about 12 minutes per batch. Transfer chicken to plate. Add remaining 2 tablespoons olive oil and garlic to pot. Stir until golden brown, about 4 minutes. Add wine and thyme; bring to boil. Return chicken to pot. Reduce heat to medium, cover, and simmer until chicken is cooked through, moving chicken pieces from top to bottom every 5 minutes (sauce will not cover chicken), about 20 minutes. Season to taste with salt and pepper.
• Transfer chicken to platter. Spoon garlic cloves around chicken and drizzle sauce over.

Steps:

• Place flour in large resealable plastic bag. Season flour with salt and pepper. Add chicken to bag; seal bag. Shake bag to coat chicken lightly with flour.
• Heat 2 teaspoons oil in large nonstick pot over medium-high heat. Working in batches, add chicken and sauté until brown on all sides, about 7 minutes per batch. Transfer chicken to plate. Add remaining 2 teaspoons oil to pot and reduce heat to medium. Add onions and garlic and sauté until golden and tender, about 10 minutes. Stir in broth, 1/2 cup cilantro and lemon juice and bring to boil. Add figs and chicken with any accumulated juices to pot. Cover and simmer until chicken is tender, about 35 minutes.
• Using slotted spoon, transfer chicken to bowl and cover with foil to keep warm. Boil juices in pot until thickened to sauce consistency, about 5 minutes. Season to taste with salt and pepper. Pour sauce over chicken. Sprinkle remaining 2 tablespoons cilantro over and serve with lemon wedges.

Steps:

• Cut garlic cloves crosswise above the root so the cloves are exposed but intact Put olive oil and butter in a large saute pan over a medium heat. Add garlic bulbs garlic side down and suate for 3 - 5 minutes. Remove garlic and set aside. Add chicken to the pan and brown on both sides. Return the garlic to the pan, add the chiles and corriander. Season the chicken with salt and pepper. Add the white wine, reduce the heat, cover the pan and simmer slowly until chicken is cooked through and the garlic is tender. (About 35 minutes) Transfer the chicken, chiles and squeeze garlic cloves onto a platter. Increase the heat to medium high on remaining sauce. Add the juice of one lemon, season with salt and pepper if necessary. Pour sauce over chicken and serve. Serve with a mushroom, parmesean rissoto and carrots or beans.