Coriander Chicken In Carrot Coconut Broth Recipes

CHICKEN AND VEGETABLES IN CORIANDER BROTH

Chicken and Vegetables In Coriander Broth image

Provided by Molly O'Neill

Time 1h45m

Yield Four servings

Number Of Ingredients 10

Ingredients

2 quarts chicken broth, homemade or low-sodium canned
1 tablespoon coriander seeds
1 tablespoon olive oil
1 3 1/2-pound chicken, cut into serving pieces
1/2 pound peeled baby carrots (about 1 1/2 cups)
3 medium leeks, white and light green parts only, washed well, halved crosswise and julienned
2 teaspoons kosher salt, plus more to taste
Freshly ground pepper to taste
2 baking potatoes, peeled and cut into 1-inch chunks
1 tablespoon gin

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.

CORIANDER CHICKEN IN CARROT-COCONUT BROTH

Coriander Chicken in Carrot-Coconut Broth image

A tingly spice rub made of coriander, cumin, and mustard seeds infuses chicken with flavor, making the usual breading dispensable.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes

Number Of Ingredients 17

Ingredients

1 tablespoon whole coriander seeds
2 1/4 teaspoons cumin seeds
1 3/4 teaspoons yellow mustard seeds
1 teaspoon freshly ground nutmeg
Pinch of cayenne pepper
1/2 cup finely chopped cilantro
6 whole scallions, finely chopped
2 1/2 teaspoons sea salt or coarse salt
2 teaspoons finely grated fresh ginger
6 thin carrots, peeled and halved lengthwise
1 large red onion (root ends intact), cut lengthwise into 1/2-inch wedges
1 cup light coconut milk
1 cup carrot juice
1/2 teaspoon finely grated fresh ginger
4 chicken cutlets (about 6 ounces each)
2 mandarin oranges, halved, or 1 navel orange, cut into rounds, for serving
Cilantro sprigs, for garnish

Steps:

Preheat oven to 325 degrees. Toast coriander seeds, cumin seeds, and mustard seeds in a small dry skillet over medium heat, tossing occasionally, until fragrant, 4 to 5 minutes. Transfer to a plate to cool. Grind to a fine powder in a spice grinder or with a mortar and pestle. Transfer to a bowl; stir in nutmeg and cayenne with a fork. Add chopped cilantro, scallions, salt, and ginger; stir to combine.
Place carrots and onion in a 13-by-9-inch baking dish. Stir together coconut milk, carrot juice, and ginger in a glass measuring cup. Pour 1 cup mixture over vegetables, and transfer to oven; cook 12 minutes. Remove from oven.
Dredge chicken in spice mixture to coat. Set on top of vegetables; drizzle with remaining coconut-milk mixture. Cook until chicken is cooked through, 25 to 30 minutes. Transfer chicken and vegetables to a plate, and tent with foil.
Ladle about 1 1/2 cups pan juices into a small saucepan. Bring to a simmer; cook until reduced by half, 6 to 7 minutes.
Divide chicken and vegetables among 4 plates; drizzle with sauce. Serve with oranges; garnish with cilantro sprigs.

Nutrition Facts : Calories 302 g, Cholesterol 99 g, Fiber 5 g, Protein 42 g, SaturatedFat 1 g, Sodium 771 g

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