LEMONY CHICKEN WITH FRESH CORIANDER (MADHUR JAFFREY)
A stove-top method. Taken from the expanded new edition of her classic best-selling book, Madhur Jaffrey's Indian Cooking, this is the recipe that Jaffrey says took the spice out of a major city in England. As she explains it: "My new book was first published in England, by the BBC. Shortly after it came out, The Manchester Guardian ran a story which said that the city had run out of fresh spices: Everyone was making Lemony Chicken with Coriander!"
Provided by gailanng
Categories Chicken Breast
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Put the ginger and 1/4 cups water into a blender or processor. Blend until you have a paste; set aside.
- Note: The original recipe doesn't call for seasoning the chicken prior to browning, but I prefer the way the salt and pepper penetrates at this level. Also, I cut the breasts in half. Proceede by putting the oil in a wide, heavy pan over medium-high heat. When the oil is hot, put in as many chicken pieces as the pan will hold in a single layer and brown on both sides. It's not necessary to deeply brown because of the additional cook time later and they may become dry. Remove the chicken pieces with a slotted spoon and put them in a bowl. Sear all the chicken pieces this way.
- Add the garlic to the hot oil. As soon as the pieces turn a medium-brown color, turn heat to medium and pour in the ginger paste. Stir-fry it for a minute. Add the fresh coriander, jalapeno, cayenne, cumin, coriander, turmeric and salt. Stir and cook for a minute.
- Put in all the chicken pieces as well as any liquid that might have accumulated in the chicken bowl. Add 2/3 cup water and the lemon juice. Stir and bring to a boil. Cover tightly, turn heat to low and cook for 15 minutes.
- Turn the chicken pieces over. Cover again and cook another 10 to 15 minutes or until the chicken is tender. If the sauce is too thin, uncover the pan and boil some of it away over a slightly higher heat.
- Serve with basmati rice.
LEMON CORIANDER CHICKEN
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
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.
CORIANDER LEMON CHICKEN
A mild Indian dish with lots of flavor, the original recipe from Madhur Jaffrey calls for chicken parts, if you use those buy a bit more chicken and adjust the cooking time. Found this recipe about 20 years ago and it has become one of our favorites.
Provided by PetsRus
Categories Curries
Time 1h
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Heat the oil and brown the chicken, you might have to do that in batches, remove from the pan with a slotted spoon and set aside.
- Add the garlic to the same oil, when that starts to brown lower the heat to medium and add the ginger/water mix, fry this for 1 minute Then add: coriander, chili, cayenne, cumin, coriander, turmeric and salt, cook for another minute and mix well.
- Return the chicken to the pan, with the accumulated juices, add the water and the lemon juice.
- Stir, bring to the boil, and then cover and simmer on a low heat for 15 minutes, depending what chicken meat is used.
- When cooked and you find the sauce too thin, uncover the pot and reduce the sauce by using some higher heat.
Nutrition Facts : Calories 316, Fat 18, SaturatedFat 2.7, Cholesterol 97.1, Sodium 194.9, Carbohydrate 4.4, Fiber 1.5, Sugar 0.9, Protein 33.5
LEMONY CHICKEN
Steps:
- Add enough oil to cover the bottom of a large frying pan by 1/4 to 1/2-inch depth. Heat oil to 365 degrees F.
- Meanwhile, whisk buttermilk and zest together in a medium bowl. Add chicken and set aside. Sift together flour and cornstarch into a shallow dish. Remove chicken from buttermilk mixture and dredge in flour mixture. Fry chicken strips until golden brown, about 4 to 5 minutes. Carefully flip chicken and continue cooking another 3 to 4 minutes. Drain on paper towels.
- While chicken is frying, make the sauce. In a small saucepan over low heat, melt lemon curd, stirring constantly. Add remaining ingredients and heat through. Drizzle sauce over chicken and serve.
LEMONY CHICKEN WITH FRESH CORIANDER
Provided by Jonathan Reynolds
Categories main course
Time 1h
Yield 6 servings
Number Of Ingredients 12
Steps:
- Put the ginger and 1/4 cup water into a blender and blend into a paste. Set aside.
- Place the oil in a wide, heavy, preferably nonstick pot over medium-high heat. When hot, add as many chicken pieces as fit in a single layer and brown on both sides. Remove them and continue until all the chicken is browned.
- Add the garlic to the hot oil. As soon as it turns medium brown, turn down the heat to medium and pour in the ginger paste. Stir and fry for a minute. Add the fresh coriander, chili, cayenne, cumin, coriander seeds, turmeric and salt. Cook, stirring, for a minute. Add the chicken pieces as well as any juices that have accumulated. Add 2/3 cup water to the pot and the lemon juice. Stir and bring to a boil. Cover tightly, turn heat to low and cook for 15 minutes. Turn the chicken pieces over. Cover and cook for 10 to 15 minutes more, until chicken is cooked through.
- Remove the chicken. If the sauce is too thin, boil some of the liquid away over a higher heat. Serve with basmati rice.
LEMONY CHICKEN
Lemony chicken that is sure to please!
Provided by Melanie Greer
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Pan-Fried
Time 40m
Yield 4
Number Of Ingredients 9
Steps:
- Heat the olive oil in a large skillet over medium-high heat. Place the flour in a shallow bowl. Season the chicken breasts with salt, then gently press into the flour to coat; shake off the excess flour. Arrange the chicken in the skillet. Cook until golden brown, 7 to 10 minutes on each side. Add the white wine and lemon juice. Continue cooking until the chicken breasts are no longer pink in the center and the cooking liquid is reduced by half, 5 to 7 minutes more. Transfer the chicken to a plate.
- Remove the skillet from heat, and stir butter into the sauce until melted. Pour sauce over the chicken breasts, and garnish with capers and lemon wedges.
Nutrition Facts : Calories 459.5 calories, Carbohydrate 22.1 g, Cholesterol 102.4 mg, Fat 29.5 g, Fiber 4.6 g, Protein 29.4 g, SaturatedFat 10.2 g, Sodium 441.4 mg, Sugar 0.2 g
More about "lemony chicken with fresh coriander recipes"
HEALTHY LEMON CHICKEN RECIPE (EASY LEMON CHICKEN IN …
From themediterraneandish.com
LEMON CHICKEN RECIPE (WITH LEMON BUTTER SAUCE)
From natashaskitchen.com
25 LEMON CHICKEN RECIPES FULL OF FRESH FLAVOR
From allrecipes.com
34 SALAD RECIPES | OLIVEMAGAZINE
From olivemagazine.com
DJAJ M'QUALLI (CHICKEN, OLIVE AND LEMON TAGINE) RECIPE - THE …
From washingtonpost.com
20+ EASY LEMON CHICKEN RECIPES - HOW TO MAKE LEMON …
From delish.com
CORIANDER CHICKEN RECIPE | FRESH TASTES BLOG | PBS FOOD
From pbs.org
LEMONY CHICKEN WITH FRESH CORIANDER RECIPE - THE TELEGRAPH
From telegraph.co.uk
LEMON-CORIANDER CHICKEN | RECIPES | WW USA - WEIGHT …
From weightwatchers.com
MADHUR JAFFREY’S LEMONY CHICKEN WITH CORIANDER RECIPE
From masterclass.com
CHICKEN ORZO SOUP | FEASTING AT HOME
From feastingathome.com
CHICKEN LEMON CORIANDER SOUP | INDIAN AMBROSIA
From indianambrosia.com
LEMONY CHICKEN WITH FRESH CORIANDER (HARE MASALE WALI MURGHI) …
From eatyourbooks.com
CORONATION CHICKEN SALAD RECIPE - NYT COOKING
From cooking.nytimes.com
TWO LEMON-CORIANDER ROAST CHICKENS RECIPE - REAL SIMPLE
From realsimple.com
CORIANDER CHICKEN - THE HAPPY FOODIE
From thehappyfoodie.co.uk
LEMON CORIANDER CHICKEN | BUY LATASHA'S KITCHEN PRODUCTS NOW
From latashaskitchen.com
MADHURS LEMONY CHICKEN WITH FRESH CORIANDER - BIGOVEN.COM
From bigoven.com
30 BEST GRILLED CHICKEN RECIPES THAT ARE EASY AND HEALTHY
From goodhousekeeping.com
LEMON CORIANDER CHICKEN CURRY RECIPES - ONE DISH MEAL
From tfrecipes.net
MY BEST SIMPLE LEMON CAKE RECIPE JOY THE BAKER
From joythebaker.com
LEMON-CORIANDER ROASTED CHICKEN WITH LEEKS AND SQUASH RECIPE …
From realsimple.com
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