Chicken Breasts With Cumin Coriander And Lime Recipe 4

Steps:

• In large bowl, mix lime juice, cumin, coriander, sugar, salt, and ground red pepper; add chicken, tossing to coat. Spray grill pan with nonstick spray. Heat over medium high heat until hot but not smoking. Add chicken and cook until chicken loses it's pink color throughout, ,5-6 minutes per side. Turn chicken once and brush with any remaining cumin mixture halfway through cooking. Place chicken breasts on platter and sprinkle with cilantro. 4 servings 150 calories

Steps:

• Heat oven to 200C/180C fan/gas 6. Heat the oil in a 30cm shallow casserole dish or high-sided frying pan. Fry the chicken thighs, skin-side down, just to get some colour on them (they will take on a deeper colour in the oven). Transfer them to another dish. Fry the onion in the pan until soft and pale gold. Add the garlic, spices and chillies. Cook for 2 mins more, then stir in the squash, cauliflower, rice, half the coriander, the lime zest, half the lime juice, the lime leaves and some seasoning. Put the chicken back in the pan, this time skin-side up, and season that as well.
• Heat the coconut milk and the chicken stock together until just below boiling point. Pour this around the chicken and put the pan in the oven, uncovered. Cook for 40 mins, or until the chicken is cooked through and the liquid has been absorbed by the rice. Squeeze over the remaining lime and scatter with the rest of the coriander. You could gently push the coriander into the rice, so it's not all on top. Serve immediately.

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.

Steps:

• First, spatchcock the chicken so that it will sit flat on the barbecue. All this means is using a pair of kitchen scissors or a sharp kitchen knife to cut down either side of the parson's nose to completely remove the backbone. Then, place the chicken, breast side up, on a chopping board and push down hard to flatten with your hands. Use a sharp knife to make lots of deep slashes in the chicken, about three in each breast and two in each leg.
• In a mortar and pestle, crush the garlic and peppercorns together to a grey, mushy paste. Stir the lime juice into the paste, then the chopped coriander. Put the chicken in a dish and massage the marinade into the chicken. Cover with cling film and refrigerate for at least 2 hours, but preferably overnight.
• To cook the chicken, fire up the barbecue. When the flames die down and the coals are hot and glowing, lay the chicken on the barbecue, skin side up, and sprinkle with salt. You will be tempted to keep prodding it and lifting it up, but leave it alone. After 25 mins, the chicken will look like it's cooked through, but flip it over and give the skin side 10 mins to brown. Lift the chicken onto a chopping board and leave to rest for a few minutes.
• You can now carve conventionally but I like to get a cleaver and chop it straight down into thick slices. Pile it up on a platter and serve scattered with fresh coriander and lime wedges.

Steps:

• In a small bowl, mix together salt, black pepper, cayenne, paprika, 1/4 teaspoon garlic powder, onion powder, thyme and parsley. Sprinkle spice mixture generously on both sides of chicken breasts.
• Heat butter and olive oil in a large heavy skillet over medium heat. Saute chicken until golden brown, about 6 minutes on each side. Sprinkle with 2 teaspoons garlic powder and lime juice. Cook 5 minutes more, stirring frequently to coat evenly with sauce.

Steps:

• Finely chop the garlic and corriander then mix in the peppercorns, sugar, lime juice, fish sauce, soy sauce and sunflower oil until well blended.
• Place the chicken breasts in the marinade and set aside for 1-2 hours, turning from time to time.
• Preheat a heavy based non-stick and cook the chicken for 7-8 minutes on each side until the chicken is cooked through and golden brown.
• Serve hot or cold with a pasta salad, garnished with corriander leaves.

Steps:

• Combine oil, lime juice, cumin& salt in a plastic bag.
• Add 4 chicken breasts, seal and refrigerate overnight.
• Place on greased barbecue and grill over medium high heat.
• Grill about 10 minutes turning often.
• Garnish with lime slices, red pepper& cilantro.

Steps:

• To make the chicken:
• In a shallow baking dish whisk together milk, egg, oil, and salt and pepper to taste. In another shallow baking dish stir together bread crumbs, cumin, paprika, and salt and pepper to taste.
• Set rack about 6 inches from heat and preheat broiler.
• Dip chicken breasts, 1 at a time, in milk mixture, letting excess drip off, and coat with bread crumb mixture, patting to adhere. Transfer chicken as coated to rack of a foil-lined broiler pan. Broil chicken until cooked through, about 7 minutes on each side.
• In a small bowl whisk together pesto, yogurt, lime juice, and 1 tablespoon hot water, adding additional hot water if necessary to reach desired consistency. Season pesto with salt and pepper and serve over chicken.
• To make the pesto:
• In a food processor blend together all ingredients with salt and pepper to taste until smooth. (Pesto keeps, surface covered with plastic wrap, chilled, 1 week.) Makes about 2/3 cup.

Steps:

• Dredge the chicken livers in the flour and brown them in the butter and oil. Remove and set aside.
• Saute the garlic and shallots for two minutes. Add the cumin and coriander. Return the chicken livers to the pan and add the cream, salt and pepper. Cook until the livers are pink in the center and the sauce has thickened.
• Garnish with coriander and serve.

Steps:

• Between 2 sheets plastic wrap, place chicken and gently pound to uniform thickness. Sprinkle both sides with cumin, coriander, cinnamon, pepper, cayenne pepper and salt.
• In saucepan, place chicken broth and apricot preserves; bring to boil over high heat. Add garlic and cook until mixture is reduced by half and glaze is formed. Remove from heat and stir in jalapeno peppers, onion, 1 tablespoon of the parsley and lime juice.
• Place oil in large ovenproof frypan; heat to medium-high heat and add chicken, quickly browning on both sides. Place pan in 350 degree F. oven and bake about 5 minutes or until fork can be inserted in chicken with ease.
• Arrange chicken on platter; spoon glaze over and around chicken. Sprinkle with remaining parsley. Garnish with parsley sprigs and lime slices.

Steps:

• Slice the chicken into bite-sized pieces (I prefer strips like goujons rather than cubes).
• In a bowl, mix all the ingredients together and add the chicken.
• Leave to stand for at least one hour, stirring occasionally.
• Heat your grill and cook each piece for a couple of minutes, until cooked through.

Steps:

• Dice the chicken breast into small cubes. Mix the lime juice, cumin, coriander, turmeric and mint in a bowl. Coat the chicken in the mixture and marinate in the fridge for 24 hours (you can do it without marinating for very long if you like).
• Chop up the lettuce, tomatoes and cucumber into small pieces and put them into a bowl.
• Mix the houmous and Greek yoghurt in a bowl.
• Fry the chicken in a big frying pan. The lime juice will come out of the chicken, so keep frying until it's all reduced.
• Warm the pitta pockets in a toaster and open them (take care not to let the steam burn your hand!). In the picture shown, I used large pittas, so I cut them in half instead.
• Stuff in the ingredients however you like. I prefer to coat the inside of the pittas with the houmous/yoghurt and then layer the ingredients, but if you're preparing many for a large party, it's much quicker to mix all the ingredients together and spoon the mixture into the pockets.
• Get stuck in and don't forget the paper towels - it can get very messy!