CORIANDER LEMON CHICKEN
A mild Indian dish with lots of flavor, the original recipe from Madhur Jaffrey calls for chicken parts, if you use those buy a bit more chicken and adjust the cooking time. Found this recipe about 20 years ago and it has become one of our favorites.
Provided by PetsRus
Categories Curries
Time 1h
Yield 6 serving(s)
Number Of Ingredients 14
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.
Nutrition Facts : Calories 316, Fat 18, SaturatedFat 2.7, Cholesterol 97.1, Sodium 194.9, Carbohydrate 4.4, Fiber 1.5, Sugar 0.9, Protein 33.5
GRILLED LEMON-CORIANDER CHICKEN
Categories Chicken Citrus Quick & Easy Hot Pepper Summer Grill/Barbecue Healthy Shallot Cilantro Gourmet
Yield Makes 4 servings
Number Of Ingredients 15
Steps:
- Purée cilantro, oil, shallots, garlic, lemon zest and juice, chile, coriander, sugar, and 1/2 teaspoon salt in a food processor until it forms a paste. Leave any fat in opening of chicken cavity and sprinkle cavity with pepper and remaining 1/4 teaspoon salt. Starting at cavity end, gently slide an index finger between skin and flesh of breast and legs to loosen skin (be careful not to tear skin). Using a small spoon, slide cilantro purée under skin over breast and drumsticks, using your finger on outside of skin to push purée out of spoon and distribute evenly. Tie legs together with kitchen string and tuck wing tips under. Brush outside of chicken all over with butter.
- Prepare grill for cooking over indirect heat with medium-hot charcoal (moderate heat for gas); see "Grilling Procedure< >."
- To cook chicken using a charcoal grill: Lightly oil grill rack, then put chicken on rack with no coals directly underneath and cook, covered with lid, until thermometer inserted into fleshy part of thigh (do not touch bone) registers 170°F, 40 to 50 minutes. (Add more briquettes during grilling if necessary to maintain heat.) Transfer chicken to a platter and let stand 15 minutes.
- To cook chicken using a gas grill: Lightly oil grill rack, then put chicken above shut-off burner. Grill, covered with lid, turning chicken 180 degrees halfway through cooking if using a 2-burner grill, until thermometer inserted into fleshy part of thigh (do not touch bone) registers 170°F, 35 to 45 minutes.
CHICKEN IN LEMON CORIANDER BROTH
Steps:
- Simmer the garlic in the broth and water for 4 to 5 minutes. Add the potatoes, cover and simmer for 10 minutes or until tender. Add the chicken, lemon zest and simmer gently, without boiling, for 5 minutes or until cooked through. Remove the broth from the heat and add the cilantro and lemon juice.
- Sprinkle each portion with Parmesan and serve immediately.
LEMON CORIANDER CHICKEN
Found the original recipe in one of those supermarket magazines. (Don't ask me why I still buy them despite the fact that I have hundreds of recipes saved in my cookbooks here waiting to try.) Easy to prepare and great results make this a winner for me. The original calls for conventional (out of the jar) ground corriander. I like to toast my seeds and coarsely grind them as it adds a nice toasty flavor and rustic look to the dish. Do what works best for you. Please note preparation time does not include 3-24 hour marinading time.
Provided by justcallmetoni
Categories Chicken Breast
Time 55m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Start off by putting the coriander seeds in a skillet over high heat. Toast for a few minutes until the seeds begin to release a pleasant aroma. Crush the seeds in a grinder, with a mortar and pestle, or with the back of thick knife.
- Measure out 2 tablespoons of the ground coriander and place into a resealable bag or non reactive dish. Add in the garlic, lemon zest, minced peppers, lemon juice and honey.
- Prepare the chicken breasts with a light dusting of salt and pepper and place in the marinade. Marinate for a minimum of 3 hours or up to 24 hours.
- Preheat oven to 400 degrees. Place the chicken breasts skinned side up into a roasting pan. Cover with the marinade. Cover dish with foil or lid and bake 20 minutes. Remove foil or lid and baste the chicken breasts with the glaze at the bottom of the pan. bake and additional 18-20 minutes until the chicken is tender and juices run clear. Give a final baste and serve.
CORRIANDER CHICKEN
Ground coriander provides a fabulous taste to the Coriander Chicken
Provided by elaineoconnell
Time 40m
Yield Serves 4
Number Of Ingredients 13
Steps:
- Combine the garlic with the yogurt and pour over the chicken, leave to marinate over night.
- Heat the oil in a pot and saute the onions until golden brown then remove the onion from the pot, set aside
- Fry the coriander, mixed spice, black pepper and turmeric for about 30 seconds.
- Add chicken and the yogurt and fry the chicken for 5 minutes over medium heat
- Add the chili powder, stock cube, onions, water and salt to taste, then bring it to a boil, reduce the flame and simmer for about 30 minutes
LEMONY CHICKEN WITH FRESH CORIANDER
Provided by Jonathan Reynolds
Categories main course
Time 1h
Yield 6 servings
Number Of Ingredients 12
Steps:
- Put the ginger and 1/4 cup water into a blender and blend into a paste. Set aside.
- Place the oil in a wide, heavy, preferably nonstick pot over medium-high heat. When hot, add as many chicken pieces as fit in a single layer and brown on both sides. Remove them and continue until all the chicken is browned.
- Add the garlic to the hot oil. As soon as it turns medium brown, turn down the heat to medium and pour in the ginger paste. Stir and fry for a minute. Add the fresh coriander, chili, cayenne, cumin, coriander seeds, turmeric and salt. Cook, stirring, for a minute. Add the chicken pieces as well as any juices that have accumulated. Add 2/3 cup water to the pot and the lemon juice. Stir and bring to a boil. Cover tightly, turn heat to low and cook for 15 minutes. Turn the chicken pieces over. Cover and cook for 10 to 15 minutes more, until chicken is cooked through.
- Remove the chicken. If the sauce is too thin, boil some of the liquid away over a higher heat. Serve with basmati rice.
CHICKEN AND VEGETABLES IN CORIANDER BROTH
Provided by Molly O'Neill
Categories dinner, main course
Time 1h45m
Yield Four servings
Number Of Ingredients 10
Steps:
- Bring the broth and coriander seeds to a boil in a large soup pot. Lower heat and simmer for 1 hour. Meanwhile, heat the oil in a large skillet over medium heat. Working in batches, add the chicken to the skillet and brown.
- Transfer to the soup pot. Add the carrots and leeks. Season with 2 teaspoons of salt and pepper.
- Cover pot and bring to a boil. Lower heat and simmer for 25 minutes. Add the potatoes and simmer until chicken and vegetables are tender, about 15 minutes longer. Stir in gin and season with additional salt and pepper if needed. Divide among 4 soup plates and serve immediately.
LIME & CORIANDER CHICKEN
Everyone will think you've used chilli, but the fieriness of this dish is simply crushed black pepper
Provided by Good Food team
Categories Main course
Time 1h10m
Number Of Ingredients 5
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.
Nutrition Facts : Calories 415 calories, Fat 27 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 4 grams carbohydrates, Protein 40 grams protein, Sodium 0.43 milligram of sodium
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CORIANDER AND LEMON CHICKEN – JACS HEALTHY RECIPES
From jacshealthyrecipes.com
Servings 1Total Time 45 minsCategory Dinner, Healthy Comfort Food, RecipesCalories 190 per serving
- Wash the lemon in hot soapy water (only if waxed) and dry on kitchen paper (paper towels). Using the fine side of the grater, grate a little of the zest of the lemon into a medium-sized bowl. Add the garlic, coriander (cilantro) leaves, olive oil and the juice of the ½ lemon. Mix together with a little salt and pepper.
- Put the chicken into the marinade and use your fingers to rub the marinade all over until the chicken is coated. Cover and leave to rest in the refrigerator for at least 15 minutes.
- Heat a griddle pan or frying pan (skillet) over a medium-high heat. Add the chicken, press it into the pan and cook for about 6–8 minutes on each side, turning the heat down if it looks like it’s starting to catch, until the chicken is cooked through. Leave to rest in the pan for 2 minutes before serving.
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