MANGO AND CORIANDER (CILANTRO) SAUCE -FOR FISH OR CHICKEN
A fantastic and simple sauce to use over fish or chicken. Good with chicken nuggets too. I usually buy mangoes when they are cheap and freeze them to use later. If you like your sauce a little zingier-add some sweet chilli sauce or some tabasco sauce. Use a gluten-free chicken stock powder to make this sauce gluten-free (I use Massel brand.) This sauce can br prepared a day ahead- but only add the chopped coriander before serving (when reheating). Shown in one of my photos served over recipe#278965 using a basa fillet
Provided by Jubes
Categories Sauces
Time 20m
Yield 3-4 serving(s)
Number Of Ingredients 7
Steps:
- Use a food processor or stick blender to pulp the mango. Can also mash by hand and force through a strainer.
- Heat the oil in a small saucepan and then saute the onion until soft. Add the chicken stock and stir through.
- Add the mango pulp, the balsamic vinegar, pepper. Continue to stir over medium heat for a couple of minutes.
- Add the coriander and heat through thoroughly. The sauce can be reheated if ready before your fish or chicken.
- Serve over fish or chicken. Some veges or rice on the side.
- My photo shows basa fillet, sprinkled with all-seasoning cooked at 180°C (fan-forced) in the oven for 20 minutes. Use 200°C if not using a fan-forced oven. Topped with sauce and some steamed veges.
CILANTRO AND CORIANDER CHICKEN
Steps:
- Place a large skillet over medium heat and add the oil. When it is hot, add the garlic and ginger and cook for 1 minute. Add the coriander, garam masala and salt and pepper, and cook for 30 seconds. Stir in the tomato paste, and then add the chicken legs. Sprinkle with salt and let them cook for 5 minutes. Add the chicken broth, cilantro and crushed tomatoes, and let it simmer until the chicken is fully cooked, about 30 minutes. Serve with plenty of sauce.
BRAISED CHICKEN WITH GARLIC, CORIANDER AND CILANTRO
Steps:
- Cut garlic cloves crosswise above the root so the cloves are exposed but intact Put olive oil and butter in a large saute pan over a medium heat. Add garlic bulbs garlic side down and suate for 3 - 5 minutes. Remove garlic and set aside. Add chicken to the pan and brown on both sides. Return the garlic to the pan, add the chiles and corriander. Season the chicken with salt and pepper. Add the white wine, reduce the heat, cover the pan and simmer slowly until chicken is cooked through and the garlic is tender. (About 35 minutes) Transfer the chicken, chiles and squeeze garlic cloves onto a platter. Increase the heat to medium high on remaining sauce. Add the juice of one lemon, season with salt and pepper if necessary. Pour sauce over chicken and serve. Serve with a mushroom, parmesean rissoto and carrots or beans.
CILANTRO AND CORIANDER CHICKEN
Make and share this Cilantro and Coriander Chicken recipe from Food.com.
Provided by DailyInspiration
Categories Lunch/Snacks
Time 40m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Place a large skillet over medium heat and add the oil. When oil is hot, add the garlic and ginger and cook 1 minute. Add the coriander, garam masala and salt and pepper, and cook for 30 seconds. Stir in the tomato paste, and then add the chicken legs. Sprinkle with salt and let them cook for 5 minutes. Add the chicken broth, cilantro and crushed tomatoes, and let it simmer until the chicken is fully cooked, about 30 minutes. Serve with plenty of sauce.
Nutrition Facts : Calories 417.5, Fat 28.4, SaturatedFat 6.7, Cholesterol 138.6, Sodium 758.2, Carbohydrate 4.1, Fiber 1, Sugar 1.6, Protein 34.8
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