CINNAMON STEWED CHICKEN WITH ROASTED CORIANDER RICE
Cat Cora's Roasted Coriander Rice perfectly complements cinnamon-spiced chicken that's stewed in a hearty tomato sauce.
Provided by McCormick Gourmet
Categories Entrees,
Yield 8
Number Of Ingredients 20
Steps:
- For the Chicken, mix roasted cinnamon, sea salt and pepper in shallow dish. Coat chicken evenly with spice mixture
- Heat oil in large skillet on medium-high heat. Add chicken; cook 4 minutes per side or until golden brown. Remove chicken from skillet. Add onions and garlic to skillet; cook and stir 4 minutes or until lightly browned. Stir in wine. Bring to boil on high heat. Cook 2 minutes or until wine has evaporated, stirring to loosen browned bits in bottom of skillet
- Stir in water, tomato paste and oregano until well blended. Bring to boil. Return chicken to skillet. Reduce heat to medium-low; cover and simmer 45 minutes or until chicken is cooked through
- Meanwhile, for the Rice, heat oil in medium saucepan on medium heat. Add onions; cook and stir 4 minutes or until lightly browned. Add roasted coriander, roasted ginger and red pepper; cook and stir 30 seconds. Add water and peas; bring to boil. Stir in rice and sea salt. Reduce heat to low; cover and simmer 18 to 20 minutes or until rice is tender. Serve chicken and sauce over rice
Nutrition Facts : Calories 368 Calories
SPICED YELLOW RICE WITH CHICKEN AND VEGETABLES
This chicken dish jazzes up the rice with coriander, turmeric, and cumin seed for an Indian flavor.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Time 1h10m
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees, with rack in lower third. Pat chicken dry with paper towels and season with salt and pepper. In a large Dutch oven or heavy pot with a tight-fitting lid, heat oil over high. Cook chicken, skin side down, until golden and crisp, 6 minutes. Flip chicken and cook until browned, 6 minutes. Transfer to a large plate.
- Reduce heat to medium and add onion, garlic, and potato to pot. Cook, stirring and scraping up browned bits with a wooden spoon, until onion is translucent, 4 minutes. Stir in coriander, turmeric, cumin, and rice, and cook 1 minute.
- Add cauliflower, peas, and broth, and season with salt and pepper. Arrange chicken, skin side up, on top of rice mixture. Bring to a boil, cover pot, and place in oven. Bake until chicken is cooked through and liquid is absorbed, 25 to 30 minutes. Let sit 5 minutes before serving.
Nutrition Facts : Calories 739 g, Fat 24 g, Fiber 5 g, Protein 53 g
CORIANDER CHICKEN THIGHS WITH MISO-GLAZED ROOT VEGETABLES
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 cant 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
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.
CORIANDER RICE
Categories Rice Side Christmas Low Fat Quick & Easy Low/No Sugar Wheat/Gluten-Free Christmas Eve Cilantro Gourmet
Yield Makes 3 cups
Number Of Ingredients 6
Steps:
- In a saucepan with a tight-fitting lid bring water to a boil with salt, oil, and garlic. Stir in rice and cook, covered, over low heat 20 minutes, or until water is absorbed and rice is tender. Fluff rice with a fork and toss with coriander and salt and pepper to taste.
THAI-SPICED CORIANDER CHICKEN
Make and share this Thai-Spiced Coriander Chicken recipe from Food.com.
Provided by lackii650
Categories Chicken Breast
Time 45m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Using a sharp knife, cut 3 deep slashes into the skinned side of each chicken breast. Place the breast in a single layer in a wide, non-metallic dish.
- Put the garlic, chilli, ginger, coriander, lime rind and juice, soy sauce, caster sugar and coconut cream in a food processor and process until a smooth puree forms.
- Spread the puree over both sides of the chicken breasts, coating them evenly. Cover the dish and leave to marinate in the refrigerator for about 1 hour.
- Lift the chicken from the marinade, put into a baking dish. Bake in a preheated oven at 180 degrees for 30 minutes until thoroughly and evenly cooked.
- Meanwhile, place the remaining marinade in a saucepan and bring to the boil. Lower the heat and simmer for several minutes to heat thoroughly. Pour sauce over the chicken breasts, accompanied with rice and vegetables.
Nutrition Facts : Calories 479.8, Fat 22.6, SaturatedFat 12.4, Cholesterol 92.8, Sodium 867.3, Carbohydrate 36.8, Fiber 0.9, Sugar 32.8, Protein 32.8
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love