Ginger Lime Cilantro And Fennel Infused Roasted Chicken With Mango Coulis Recipes

GINGER-LIME CHICKEN

Steps:

• Pat the chicken dry and season all over with 1 1/2 teaspoons salt. In a medium bowl, stir together the mayonnaise, lime zest and ginger; season with salt and pepper. Add the chicken to the mayonnaise mixture and stir to coat. (The chicken can sit in the marinade for up to 8 hours in the fridge. Let come to room temperature before cooking.)
• To grill: Heat a grill to medium-high. Grill the chicken over direct heat until cooked through and juices run clear, about 5 minutes per side for thighs and about 4 minutes per side for breasts, turning as necessary to avoid burning.
• To cook in a skillet: Heat a large skillet over medium-high. Cook the chicken until juices run clear, about 5 minutes per side for thighs and about 4 minutes per side for breasts.
• Serve chicken with lime wedges, for squeezing on top.

GARLIC-GINGER CHICKEN BREASTS WITH CILANTRO AND MINT

Steps:

• Make the marinade: Add the garlic, ginger, mint, cilantro, lemon juice and 3 tablespoons oil to a large resealable bag. Seal the bag and massage to combine the ingredients into a paste. Add the coriander, turmeric, amchur (if using), red chile powder and salt, and seal the bag. Shake or massage to combine.
• Place the chicken breasts in the marinade and seal the bag tightly. Use your hands to gently massage the marinade onto the chicken breasts until each breast is coated. Refrigerate at least 2 hours and up to overnight.
• Warm a large lidded skillet over medium-high heat. Once the pan is quite hot, add the oil, swirling the pan to coat the entire surface. Reduce the heat to medium, remove the chicken from the marinade and shake gently to remove any excess marinade. Add it to the pan. Working in batches if necessary, cook the breasts, undisturbed, until lightly golden underneath, 1 to 2 minutes, then flip them and cook until lightly golden on the second side, 1 to 2 minutes.
• Reduce the heat to low, cover, and cook the chicken for 10 minutes (no peeking!). Turn off the heat (if you have an electric stove, take the pan off the heat) and let the chicken sit, covered, for 10 to 15 minutes, depending on the thickness of the breasts. Don't lift the lid, or you'll release the hot steam that finishes cooking the chicken.
• Check to make sure the breasts are cooked through: There shouldn't be any pink in the middle. If you have a meat thermometer, the chicken should register at least 165 degrees. Place the chicken on a cutting board, and slice each breast into strips. Garnish with mint and cilantro.

CHICKEN ROASTED WITH GINGER AND CILANTRO

Steps:

• Preheat oven to 400°F.
• Lay the chicken pieces in a single layer in a lasagna-type baking dish. Sprinkle the salt, pepper, cayenne, and garam masala evenly on both sides and pat in. Now rub the ginger, yogurt, and cilantro all over the pieces. Make sure that the chicken pieces end up skin-side down. Place the baking dish in the oven and bake 25 minutes. Turn the chicken pieces over. Continue to bake, basting with the pan juices every 10 minutes, until the chicken is cooked through and the top has browned, another 35 minutes.

GINGER-CILANTRO RICE

Steps:

• Combine rice and ginger rounds in large saucepan. Add broth; sprinkle with salt. Bring to boil, stirring often. Cover; reduce heat to low. Simmer until rice is tender and broth is absorbed, about 18 minutes. Meanwhile, combine chopped cilantro, green onion, and minced ginger in mini processor. Add both oils and 1 teaspoon vinegar. Blend until almost smooth. Season cilantro oil to taste with salt, pepper, and more vinegar, if desired.
• Transfer rice to bowl. Remove ginger rounds. Mix in cilantro oil and serve.

CILANTRO-LIME DRESSING

Steps:

• Place the jalapeno pepper, garlic clove, and ginger into a food processor or blender; pulse until the jalapeno and garlic are finely chopped. Pour in the lime juice, honey, balsamic vinegar, and salt, add the cilantro leaves; pulse a few times to blend. Turn the food processor or blender on, and slowly drizzle in the olive oil until incorporated into the dressing. Season to taste with salt before serving.

CILANTRO CHICKEN WITH GINGER

Steps:

• Preheat oven to 425 degrees F.
• Combine olive oil, soy sauce, ginger, cilantro and jalapeno in a small bowl.
• Place chicken legs in a single layer in a baking dish; pour mixture over chicken and turn to coat.
• Place garlic cloves between the chicken in the baking dish; add 1/4 cup water and cover with aluminum foil.
• Cook in oven for 1.5 hours; remove foil for the last 10 minutes of cooking to crisp the skin.
• The garlic should have roasted and can be squeezed over the chicken if desired.

LIME-GINGER GLAZED CHICKEN WITH FENNEL RELISH

Steps:

• For chicken:.
• In shallow glass dish, mix together lime juice, honey, soy sauce, garlic, ginger, lime peel and crushed red pepper.
• Add chicken, turning to coat evenly; marinate at least 30 minutes or up to 4 hours.
• Remove chicken from marinade, reserving marinade; pat chicken dry.
• In large skillet, heat oil over medium high heat.
• Season chicken with salt and pepper and cook about 4 minutes per side.
• In small saucepan, place reserved marinade and cook over medium heat until reduced to a glaze.
• For Fennel Relish:.
• In a medium bowl, mix together fennel, radicchio, green onions, and olives.
• In small bowl, whisk together oil, vinegar and salt and pepper.
• Pour over fennel and toss to coat well, best when made before cooking chicken so flavours can blend, but don't make more than an hour ahead.
• To serve, arrange chicken and Fennel Relish on platter.
• Spoon glaze over chicken and garnish with lime slices and fronds of fennel.

CRISPY CILANTRO LIME CHICKEN THIGHS

Steps:

• Preheat oven to 425°F (220°C).
• In a medium-sized shallow bowl, whisk together 2 tablespoons olive oil together with the lime juice, chopped cilantro, chili flakes, garlic, sugar and cumin. Add the chicken thighs to the marinade and toss to evenly coat. Cover and refrigerate thighs for 15 minutes.
• Heat the remaining one tablespoon of oil in a non stick pan or cast iron skillet over medium-high heat. Add in the thighs along with any marinade left over in the bowl, and sear chicken -- skin-side down -- for 4 minutes on each side until golden and crispy (chicken will not be fully cooked).
• Transfer to preheated oven and bake until the chicken is cooked through (about 15-20 minutes).
• Garnish with fresh cilantro leaves and lime slices or wedges.
• Serve over steamed rice or cauliflower rice, and drizzle with the pan juices.

GINGER, LIME, CILANTRO, AND FENNEL INFUSED ROASTED CHICKEN WITH MANGO COULIS

Steps:

• Roast your chicken-- Preheat the oven to 450F degrees. Melt enough butter to baste the entire bird. The butter will aid in obtaining the so desired golden-skin and crispness. Baste the entire bird with the melted butter. Since the bird is cold, the melted butter will solidify again as it comes in contact with the chicken. This is okay. Once you have basted the bird with the butter, place it in the oven for about 20-30 minutes. This is full blasting the chicken with heat to crisp and golden the skin. Once the skin has turned golden, take your chicken out of the oven. Turn the heat down to 300F. Add the wine and the water to the pan. Just add enough to cover the bottom and form a pool. Since the chicken is on the rack, the liquids should not touch it. Add less water, if necessary, to avoid touching the bird. Cover the chicken with foil to create a "steam room". Place it in the oven and let it roast at 300F for 1.5 hours. Meanwhile, prepare the mango sauce (recipe above). After 1.5 hours, check your chicken. Remove the foil and check the temperature for doneness. If done, turn the heat back up to 450F and roast for another 5 minutes. BE SURE TO CHECK THE CHICKEN AT THIS POINT TO AVOID OVER-ROASTING IT OR BURNING IT! When finished, take the chicken out of the oven and let it rest for 10 minutes before carving.

CILANTRO-GINGER HALIBUT

Steps:

• Combine garlic, jalapeno pepper, ginger, lime juice, and cilantro in the jar of a blender. Cover blender, and remove the stopper. Turn on blender, and slowly drizzle in the olive oil. Process until mixture is bright green and smooth. Season cilantro sauce to taste with salt and black pepper.
• Season both sides of fillets with salt and black pepper. Brush the top of each fillet with 1 tablespoon cilantro sauce.
• Fill a large high-sided skillet with 1 inch water. Set over high heat, and bring to a boil. Set a steamer basket in the skillet, and arrange fillets in basket. Cover, and steam until fish has just cooked through but is still moist, 5 to 6 minutes. Remove fish from steamer, drizzle with additional cilantro sauce, and serve.