Best Chicken With Roasted Peppers And Coriander Recipes

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CORIANDER CHICKEN THIGHS WITH MISO-GLAZED ROOT VEGETABLES



Coriander Chicken Thighs with Miso-Glazed Root Vegetables image

The root vegetables in this dish have a secret umami booster: miso paste. This recipe also offers a delicious way to use those oft-discarded beet and turnip greens. If you can’t find beets or turnips with greens, simply reduce the amount of each vegetable to 1/2 pound.

Provided by Rhoda Boone

Categories     Chicken     Bake     Kid-Friendly     Dinner     Carrot     Parsnip     Turnip     Honey     Soy Sauce     Quick and Healthy     Dairy Free     Peanut Free     Tree Nut Free     Kosher     Small Plates

Yield Makes 4 servings

Number Of Ingredients 15

8 skin-on, bone-in chicken thighs (about 2 1/2 pounds)
4 tablespoons vegetable oil (such as grapeseed), divided
1 3/4 teaspoons kosher salt, divided
1 teaspoon freshly ground black pepper, divided
1 tablespoon ground coriander
3 tablespoons white or yellow miso paste
2 tablespoons rice wine vinegar
1 tablespoon soy sauce
2 teaspoons honey
1 pound total carrots, parsnips, and/or celery root, peeled and cut into 3/4-inch pieces
3/4 pound small-to-medium golden or red beets with fresh greens, peeled and cut into 1/2-inch wedges, greens reserved
3/4 pound small-to-medium turnips with fresh greens, peeled and cut into 1/2-inch wedges, greens reserved
1 medium red onion, peeled, root trimmed, cut lengthwise into 1/2-inch wedges
6 garlic cloves, unpeeled
1 lime, cut into wedges

Steps:

  • Preheat oven to 400°F. Set racks in the upper and lower thirds of the oven. In a large bowl, pat the chicken dry with paper towels. Add 1 tablespoon oil and toss to coat. Season chicken all over with 1 teaspoon salt, 1/2 teaspoon pepper, and coriander. Rub in seasoning and set aside at room temperature.
  • In a large bowl, whisk together 2 tablespoons oil, miso paste, vinegar, soy sauce, honey, and 1/2 teaspoon each salt and pepper. Add vegetables and garlic cloves to the bowl and toss to coat. Transfer to a rimmed baking sheet, place on the upper rack of the oven, and roast until softened and browned, 40 to 45 minutes, tossing a few times during roasting. Peel garlic and discard skins.
  • Meanwhile, heat a large skillet over medium-high heat with 1 tablespoon oil. Once hot, add half the chicken thighs skin side down. Cook until skin is golden brown, 6 to 8 minutes. Remove from skillet and place skin side up on a second rimmed baking sheet. Repeat with remaining chicken thighs, reserving skillet with fat after cooking. Transfer baking sheet to lower rack of oven and roast until the chicken's internal temperature reaches 165°F, 12 to 15 minutes more.
  • Discard stems from reserved beet and turnip greens; wash and roughly chop the leaves. Pour out all but 2 teaspoons of oil from the skillet and place the pan over medium-high heat. Add the greens to the pan with 2 tablespoons water and 1/4 teaspoon salt and cook, tossing, until wilted, 1 to 2 minutes. Transfer roasted vegetables to a serving bowl, add the sautéed greens, and toss to combine. Taste and adjust seasoning. Serve chicken thighs with vegetables and lime wedges.

SHEET-PAN CORIANDER CHICKEN WITH CARAMELIZED BRUSSELS SPROUTS



Sheet-Pan Coriander Chicken With Caramelized Brussels Sprouts image

Brussels sprouts cozy up to chicken in this sheet pan supper. When the brussels are blasted with enough heat, they get intensely sweet, losing the mustardy, cabbage-like bite they have when they are cooked to a lesser degree. Both sprouts and chicken caramelize and brown, getting soft in the middle and crisp at the edges. Coriander seeds add a citrus spiciness to the pan, intensified by grated lemon zest, while garlic and crushed red pepper just make everything else even more delicious. Try it with polenta on the side.

Provided by Melissa Clark

Categories     dinner, main course

Time 50m

Yield 3 servings

Number Of Ingredients 10

1 lemon
2 teaspoons whole coriander seeds
3 pounds bone-in chicken pieces (use your favorite parts)
1 1/2 pounds brussels sprouts, trimmed, halved if large
1 1/2 teaspoons ground coriander
2 1/2 teaspoons kosher salt
1/2 teaspoon red pepper flakes
5 garlic cloves, smashed and peeled
1/4 cup plus 2 teaspoons extra-virgin olive oil
1 tablespoon Dijon mustard

Steps:

  • Grate lemon zest, and then quarter the bald lemon, seed the quarters, and set them aside.
  • In a small, dry skillet set over medium heat, toast coriander seeds until fragrant, about 2 minutes. Crush the seeds lightly in a mortar and pestle or with the flat of a heavy knife blade.
  • Pat chicken pieces dry, and place them in a large bowl along with brussels sprouts. Add crushed coriander seeds, ground coriander, lemon zest, salt, red pepper flakes, garlic and 1/4 cup olive oil. Toss well. Marinate at room temperature for at least 30 minutes, or up to overnight in the refrigerator.
  • Heat oven to 425 degrees.
  • In a small bowl, whisk mustard with remaining 2 teaspoons olive oil. Arrange chicken pieces on a large rimmed baking sheet and brush the mustard mixture over them. Scatter the brussels sprouts around the chicken.
  • If using breast meat, roast until pieces are just done, 20 to 25 minutes, then transfer to a plate and tent it with aluminum foil to keep warm while dark meat and brussels sprouts finish cooking, another 5 to 10 minutes. (If you are only using dark meat, roast chicken and brussels for 25 to 35 minutes total.) Serve with reserved lemon wedges on the side.

Nutrition Facts : @context http, Calories 1281, UnsaturatedFat 61 grams, Carbohydrate 25 grams, Fat 91 grams, Fiber 10 grams, Protein 93 grams, SaturatedFat 23 grams, Sodium 1704 milligrams, Sugar 6 grams, TransFat 0 grams

LEMONY CHICKEN WITH FRESH CORIANDER



Lemony Chicken With Fresh Coriander image

Provided by Jonathan Reynolds

Categories     main course

Time 1h

Yield 6 servings

Number Of Ingredients 12

2 1-inch cubes fresh ginger, peeled and coarsely chopped
6 tablespoons vegetable oil
3 pounds skinless chicken legs, drumstick and thigh separated
5 cloves garlic, very finely chopped
3 cups finely chopped coriander leaves
1 bird's-eye chili, very finely chopped
1/4 teaspoon cayenne pepper
2 teaspoons ground cumin
1 teaspoon ground coriander seeds
1/2 teaspoon ground turmeric
1 teaspoon salt, or to taste
2 tablespoons lemon juice

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.

ROAST CHICKEN BREASTS WITH PEPPERS



Roast Chicken Breasts with Peppers image

This is a winner in our household. I'm in love with it, too, because this dish goes from start to finish in nearly no time. -Melissa Galinat, Lakeland, Florida

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 13

3/4 teaspoon fennel seed, crushed
3/4 teaspoon salt, divided
1/2 teaspoon pepper, divided
1/4 teaspoon garlic powder
1/4 teaspoon dried oregano
4 boneless skinless chicken breast halves (5 ounces each)
2 teaspoons plus 1 tablespoon olive oil, divided
1 large sweet red pepper, thinly sliced
1 medium sweet yellow pepper, thinly sliced
4 shallots, thinly sliced
1 cup chicken broth
1-1/2 teaspoons minced fresh rosemary
1 tablespoon balsamic vinegar

Steps:

  • In a large dry skillet, toast the fennel, 1/2 teaspoon salt, 1/4 teaspoon pepper, garlic powder and oregano over medium heat for 1-2 minutes or until aromatic, stirring frequently. Cool slightly. Sprinkle over chicken., In the same skillet, heat 2 teaspoons oil over medium-high heat. Brown chicken, about 2 minutes on each side. Transfer to an ungreased 15x10x1-in. baking pan. Bake at 450° for 10-15 minutes or until a thermometer reads 170°., Meanwhile, heat remaining oil in the same skillet. Add peppers and shallots; cook and stir over medium heat until crisp-tender., Add broth and rosemary, stirring to loosen browned bits from pan. Bring to a boil; cook for 4-6 minutes or until broth is almost evaporated. Stir in vinegar and remaining salt and pepper. Serve with chicken.

Nutrition Facts :

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