Reviews        Add Rating & Review

Back to Coriander Chicken in Carrot-Coconut Broth All Reviews for Coriander Chicken in Carrot-Coconut Broth - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Gallery Coriander Chicken in Carrot-Coconut Broth Recipe Summary Servings: 4

Ingredients For the Spice Rub 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 For the Chicken 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

Gallery Coriander Chicken in Carrot-Coconut Broth

Recipe Summary Servings: 4

Coriander Chicken in Carrot-Coconut Broth

Coriander Chicken in Carrot-Coconut Broth

Coriander Chicken in Carrot-Coconut Broth

Recipe Summary Servings: 4

Recipe Summary

Servings: 4

Servings: 4

4

Ingredients

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

Directions

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.

Reviews

 Add Rating & Review

Reviews

Add Rating & Review

Add Rating & Review

All Reviews for Coriander Chicken in Carrot-Coconut Broth

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Coriander Chicken in Carrot-Coconut Broth

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest