Braised Coriander Chicken Food

BONE BROTH-BRAISED TURMERIC CHICKEN WITH VEGGIES

Steps:

• Preheat the oven to 400 degrees F.
• Sprinkle the chicken on both sides with the coriander, 1 teaspoon salt and 1/2 teaspoon pepper.
• Heat a braiser or large heavy-bottomed skillet over medium-high heat. Add the oil and heat until melted and shimmering. Add the chicken to the pan, skin-side down. Sear until the skin is deep golden brown, 4 to 5 minutes. Flip the chicken and cook for 2 to 3 minutes more. Remove to a plate. Stir the carrots into the pan and cook until softened, 2 to 3 minutes. Add the shallot, garlic, ginger and turmeric and cook until fragrant, about 30 more seconds. Add the cauliflower and raisins and stir together. Pour in about 1/2 cup bone broth and scrape any browned bits off the bottom of the pan. Pour in the remaining broth and the honey. Nestle the chicken back into the pan skin-side up. Bring to a boil, then place in the oven and bake until the chicken is cooked through and the cauliflower is tender, 20 to 25 minutes. Sprinkle with the cilantro and serve immediately.

BRAISED CHICKEN THIGHS WITH CHILE, CINNAMON, CARDAMOM AND CORIANDER

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.

CHIPOTLE-BRAISED CHICKEN TACOS

Steps:

• Preheat the oven to 350 degrees F.
• For the cilantro-lime cream: In a bowl, combine the sour cream, honey, lime juice, cilantro, coriander, cumin, salt and pepper and whisk together. Refrigerate until using.
• For the braised chicken: Heat a saute pan over high heat. Sprinkle the chicken with the kosher salt and pepper. Add the grapeseed oil to the pan and sear the chicken on both sides until golden brown, about 2 minutes per side. Do not overcrowd the pan; sear the chicken in batches if needed. Remove the chicken from the pan and hold in an oven-safe casserole dish for further cooking.
• Add the onions and peppers to the saute pan and cook until tender. Add the paprika, smoked paprika and chipotle peppers and saute with the peppers and onions for 1 minute. Add the chicken broth and ketchup, stir and bring to a simmer. Pour the braising liquid over the chicken and cover the casserole dish with foil. Cook in the oven until the chicken is tender and falls apart, 45 minutes.
• While the chicken is still hot, shred it and return it to the braising liquid. If you are using it right away, keep the chicken hot in the braising liquid for plating. (If you are refrigerating the chicken to use later, cool it down and store it in the braising liquid. Reheat it as needed for plating.)
• For the guacamole: Cut the avocados in half and remove the pits. With a spoon, scoop out the avocado flesh into a bowl. Add the red onions, tomatoes and cilantro and mash the ingredients together. Season with salt and lime juice.
• Divide the lettuce among the taco shells. Spoon about 2 ounces of the braised chicken into each shell. Top with guacamole, a tablespoon of cilantro-lime cream and 2 sprigs cilantro.

COCONUT-BRAISED CHICKEN THIGHS WITH TURMERIC AND PEPPERS

Steps:

• In a large, deep skillet, heat the oil over medium. In a small bowl, combine the coriander with 2 teaspoons salt and 1 teaspoon pepper. Pat the chicken dry using paper towels, then rub the seasoning all over the chicken. Add the chicken to the skillet, skin-side down, and cook until starting to heat through on one side, 10 minutes. Raise the heat to medium-high and continue to cook, without flipping, until skin is well browned, 4 to 5 minutes. Transfer to a plate, browned-side up.
• Reduce the heat to medium-low, add the scallions, lemongrass, ginger, garlic, turmeric and lime leaves, if using, and cook, stirring frequently, until tender, 6 to 8 minutes.
• Stir in the stock and coconut milk and bring to a boil over high. Add the chicken, browned-side up, and cook over medium-low until cooked through, 20 to 25 minutes for thighs or 30 to 35 minutes for legs. (Chicken is cooked through when a thermometer inserted into the thickest part registers 165 degrees, or the juices run clear without a trace of pink when chicken is pierced with a knife.)
• Transfer the chicken to a plate, browned-side up. Whisk the sauce in the skillet to emulsify, season to taste with salt and pepper, then add the sliced peppers and cook over medium just until slightly softened, 2 to 3 minutes. Return the chicken to the skillet, browned-side up, and add a few small sprigs cilantro on top of the sauce, for garnish.
• Serve with rice or noodles, and pass bowls of cilantro at the table, for seasoning to taste.

CORIANDER CHICKEN WITH RICE & SPICED VEGETABLES

Steps:

• Use a stick blender or mini food processor to whizz up all the chutney ingredients, then chill.
• Heat the oil in a large, lidded frying pan over a medium-high heat. Add the onions and fry for 9-10 mins, then add the ginger, garlic and chilli. Cook for a few mins more, then add the chicken. Brown well, then add half the coriander chutney and reduce the heat. Cover and cook for 15-20 mins or until the chicken is cooked through.
• Rinse the rice in a sieve, then tip into a large, lidded saucepan. Stir in all the ingredients for the rice. Pour over enough boiling water to cover the rice by 1cm, cover, bring to the boil and cook for 5 mins. Turn off the heat and leave to steam-cook with the lid on for 20 mins. Fluff up with a fork, then season.
• Put the broccoli and green beans in a pan and add 100ml boiling water. Cover and cook over a medium-high heat for 4-5 mins. Drain and return to the pan with the oil, ginger, chilli flakes and some seasoning. Cook for another 2 mins, then serve with the chicken, remaining chutney and the rice.

BRAISED CHICKEN THIGHS WITH CORIANDER, WHITE WINE, AND GARLIC

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.

QUICK CORIANDER CHICKEN WITH BRAISED GREEN BEANS

Steps:

• Heat 2 tablespoons oil in a large straight-sided skillet over medium-high. Season both sides of chicken with coriander, salt, and pepper. Add to skillet and cook, flipping once, until browned on both sides, about 8 minutes. Transfer to a plate.
• Swirl remaining 1 tablespoon oil into skillet. Add tomatoes, season, and cook, stirring occasionally, until they burst, about 4 minutes. Add garlic; cook 30 seconds. Stir in green beans and 1/2 cup water; bring to a simmer, then cover and cook, stirring occasionally, 8 minutes.
• Nestle chicken and any accumulated juices into skillet; add olives. Cover and cook until beans are tender and a thermometer inserted into thickest parts of chicken registers 160°, about 5 minutes. Season to taste, sprinkle with cilantro, and serve with buttered bread.

SOY-GLAZED CHICKEN BREASTS WITH PICKLED CUCUMBERS

Steps:

• In a medium bowl, toss to combine the cucumber, shallot, vinegar, 1 teaspoon salt and 1/4 teaspoon pepper; set aside while you make the chicken.
• In a shallow dish, stir soy sauce and honey together; add chicken and turn to coat.
• In a large skillet, heat oil over medium-high. Add garlic and coriander and stir to coat. Add chicken breasts (reserve the marinade) and cook until browned on both sides, about 3 minutes per side. (Browning happens a little faster than usual here because of the honey and soy; if the marinade is getting too dark, lower the heat slightly.)
• Add reserved marinade and 1/4 cup water to the skillet. Bring to a simmer, reduce heat to medium-low and cook, covered, until cooked through, 4 to 5 minutes more per side.
• Uncover the skillet, increase heat to medium-high and cook, turning chicken occasionally, until liquid is reduced and chicken is glazed, about 5 minutes. Serve chicken drizzled with any leftover glaze over rice with cucumber salad and cilantro.

CHICKEN LIVERS, WITH CUMIN AND CORIANDER

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.

LEMON CORIANDER CHICKEN

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.

BRAISED CORIANDER CHICKEN

Steps:

• In a plastic container with lid or Ziplock bag, combine soy sauce, coriander, sugar, salt, and pepper to make marinade.
• Add chicken pieces, cover or close, shake, and marinade for for 20 minutes in refrigerator, turning occasionally.
• In a heavy skillet over medium temperature, heat oil and fry onion and garlic until soft but not brown, about 7 minutes.
• Add chicken together with marinade and stirfry until chicken is well coated and brown, about 7 minutes.
• Add water and simmer for 20 minutes, turning occasionally.
• Adjust seasoning and serve with French bread or rice. Garnish with chopped green onions.