Caramel Coriander Chicken Recipes

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CARAMEL CHICKEN



Caramel Chicken image

Provided by Katie Lee Biegel

Categories     main-dish

Time 55m

Yield 4 servings

Number Of Ingredients 11

2 tablespoons unsalted butter
1/2 cup dark brown sugar
8 cloves garlic, finely minced
One 2-inch piece ginger, finely minced
1/3 cup rice vinegar
1/4 cup fish sauce
1/4 cup low-sodium soy sauce
8 skin-on, bone-in chicken thighs
Kosher salt and freshly ground black pepper
1 tablespoon coconut or vegetable oil
White rice, for serving

Steps:

  • Preheat the oven to 400 degrees F.
  • Melt the butter in a small saucepan over medium-high heat. Add the brown sugar and cook, stirring constantly, until it begins to melt, 2 to 3 minutes. Add the garlic and ginger and cook, continuing to stir, for another 1 to 2 minutes. Stir in the vinegar, fish sauce and soy sauce. Bring to a low simmer and let cook for about 5 minutes. Remove from the heat.
  • Use a paper towel to thoroughly pat dry the chicken. Sprinkle both sides with salt and pepper.
  • Heat a large ovenproof skillet over high heat until very hot. Add the oil. Place the chicken in the skillet skin-side down and let brown without moving it for about 4 minutes. Remove the chicken to a plate and raise the heat to medium-high. Add the brown sugar mixture and use a wooden spoon to scrape up any browned bits. Return the chicken to the skillet skin-side up. Transfer the skillet to the oven and bake, basting the chicken with the sauce midway through cooking, until cooked through, about 20 minutes. For extra-crispy skin, transfer the skillet to the broiler for about 2 minutes. Serve over white rice with sauce.

CARAMEL CORIANDER CHICKEN



Caramel Coriander Chicken image

One of the best Chicken recipes. It is from The Complete Stir-Fry Cookbook, but a bit modified. The flavor is fabulous. It is some work, but its worth it! It calls for chicken thigh fillets, but my mom & I use boneless skinless chicken breasts.

Provided by BettyandJoyce

Categories     Chicken Breast

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 13

2 teaspoons ground turmeric
6 garlic cloves, crushed
2 tablespoons grated fresh ginger
2 tablespoons soy sauce
2 egg yolks, beaten
2 lbs boneless skinless chicken breasts, cut into cubes
1/2 cup plain flour
1/2 cup oil
1/2 cup soft brown sugar
1/2 cup chopped coriander (cilantro)
1/4 cup rice wine vinegar
1 teaspoon white pepper
1/4 cup chinese rice wine or 1/4 cup sherry wine

Steps:

  • Place the turmeric, 2 crushed garlic cloves, the ginger, soy, rice wine, egg yolks, white pepper in a large bowl and mix together well. Add chicken toss to coat. Cover with plastic and refrigerate overnight (optional).
  • Pour away excess liquid from the chicken, add flour and toss to mix well.
  • Heat wok until very hot. Add 1 tablespoon of oil and swirl to coat.
  • Add 1/3rd or 1/4th chicken and stir fry for 4 minutes, or until golden brown. Remove from wok and keep warm. Repeat until all the chicken is golden brown. Add oil as necessary.
  • Reduce heat to medium. Add remaining oil, brown sugar, and garlic. Mix together and leave for 1-2 minutes for the sugar to caramelize, and liquefy.
  • Return chicken from wok and add coriander (cilantro) and vinegar. Stir gently for 2 minutes, and put the lid on for 2-3 minutes.
  • Enjoy!
  • Variation: Use twice the sauce and don't drain as much.

Nutrition Facts : Calories 715.9, Fat 32.4, SaturatedFat 5.1, Cholesterol 226.1, Sodium 667.8, Carbohydrate 43.4, Fiber 1.1, Sugar 26.8, Protein 56.8

LEMON CORIANDER CHICKEN



Lemon Coriander Chicken image

Found the original recipe in one of those supermarket magazines. (Don't ask me why I still buy them despite the fact that I have hundreds of recipes saved in my cookbooks here waiting to try.) Easy to prepare and great results make this a winner for me. The original calls for conventional (out of the jar) ground corriander. I like to toast my seeds and coarsely grind them as it adds a nice toasty flavor and rustic look to the dish. Do what works best for you. Please note preparation time does not include 3-24 hour marinading time.

Provided by justcallmetoni

Categories     Chicken Breast

Time 55m

Yield 4 serving(s)

Number Of Ingredients 7

4 boneless skinless chicken breasts
salt and pepper
3 garlic cloves, minced
3 lemons, juice and zest of
1 jalapenos or 1 red chili pepper, seeded and finely chopped
4 tablespoons honey
3 -4 tablespoons coriander seeds or 2 tablespoons ground coriander

Steps:

  • Start off by putting the coriander seeds in a skillet over high heat. Toast for a few minutes until the seeds begin to release a pleasant aroma. Crush the seeds in a grinder, with a mortar and pestle, or with the back of thick knife.
  • Measure out 2 tablespoons of the ground coriander and place into a resealable bag or non reactive dish. Add in the garlic, lemon zest, minced peppers, lemon juice and honey.
  • Prepare the chicken breasts with a light dusting of salt and pepper and place in the marinade. Marinate for a minimum of 3 hours or up to 24 hours.
  • Preheat oven to 400 degrees. Place the chicken breasts skinned side up into a roasting pan. Cover with the marinade. Cover dish with foil or lid and bake 20 minutes. Remove foil or lid and baste the chicken breasts with the glaze at the bottom of the pan. bake and additional 18-20 minutes until the chicken is tender and juices run clear. Give a final baste and serve.

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