CHICKEN IN TOMATO, BLACK PEPPER AND CORIANDER SAUCE
This is Alva Carpenter's recipe from her Slim Lines column of the Thursday magazine. I hope you enjoy it!
Provided by Charishma_Ramchanda
Categories Chicken
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Cut each chicken quarter into 3 pieces.
- If you are using leg quarters, separate the leg from the thigh and cut the thigh into 2.
- Apply lemon juice and salt to the chicken.
- Keep aside.
- Heat oil in a large pan.
- Toss in the cinnamon, cardamoms and cloves.
- Let these sizzle gently on medium flame until the cardamom pods have plumped up.
- Add the ginger-garlic and onion puree.
- Stir-fry on medium heat for 6 minutes or until the onion juice begins to evaporate.
- Lower flame and stir-fry for 4 minutes.
- Add the paprika or chilli powder, turmeric powder and the corriander powder.
- Mix well and then stir in the tomatoes.
- Cook on medium flame for 6 minutes, stirring every 2 minutes, as it cooks.
- Add the black pepper and the chicken.
- Cook on high flame until the chicken is tender and cooked{ready to eat}.
- Add the water, mix well, cover and cook on a simmer for 25 minutes.
- Remove the cover and cook on medium flame for 8 minutes or until the sauce has reduced and looks like a thick paste.
- Remove from heat.
- Serve hot with rotis and/or rice.
- Enjoy!
CORIANDER AND CUMIN CHICKEN PITA WITH CUCUMBER SALAD AND WHITE SAUCE
As a native New Yorker, I grew up eating food from the halal carts that are on every corner in the city. This summery coriander and cumin chicken pita with cucumber salad is inspired by the flavors from these carts, using a few techniques that make it easy for an outdoor get-together. Everything can be prepared beforehand, with the marinated chicken, cucumber salad and white sauce coming together quickly the day of for a flavorful dish minus all the hassle.
Provided by Food Network
Categories main-dish
Time P1DT45m
Yield 4 to 6 servings
Number Of Ingredients 21
Steps:
- For the chicken pita: Combine the oil, cumin, oregano, coriander, cayenne, ginger, lemon zest and 1 tablespoon salt in a medium bowl. Add the chicken thighs and rub with the marinade. Cover and refrigerate for at least 6 hours and ideally 24 hours.
- For the cucumber salad: Add the dill, white vinegar, cucumber, tomato and onion to a small bowl and stir until the cucumber and tomato are evenly coated in the vinegar and dill. Season with salt and black pepper. Set aside.
- For the white sauce: Combine the mayonnaise, yogurt, white vinegar, garlic powder and onion powder to a small bowl and mix until combined.
- Prepare a grill for medium heat. Remove the chicken from the marinade, letting excess drip off, and drizzle with canola oil before placing on the grill. Cook for 6 minutes on one side, then flip and cook until an instant-read thermometer inserted in the thickest part of the thigh reaches 165 degrees F, about 4 minutes. Slice the chicken about 1/2 inch thick.
- Toast the pita on the grill for about 1 minute per side and assemble the pita with the chicken, cucumber salad and white sauce on top.
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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