Best Coriander Lemon Chicken Recipes

CORIANDER LEMON CHICKEN

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.

GRILLED LEMON-CORIANDER CHICKEN

Steps:

• Purée cilantro, oil, shallots, garlic, lemon zest and juice, chile, coriander, sugar, and 1/2 teaspoon salt in a food processor until it forms a paste. Leave any fat in opening of chicken cavity and sprinkle cavity with pepper and remaining 1/4 teaspoon salt. Starting at cavity end, gently slide an index finger between skin and flesh of breast and legs to loosen skin (be careful not to tear skin). Using a small spoon, slide cilantro purée under skin over breast and drumsticks, using your finger on outside of skin to push purée out of spoon and distribute evenly. Tie legs together with kitchen string and tuck wing tips under. Brush outside of chicken all over with butter.
• Prepare grill for cooking over indirect heat with medium-hot charcoal (moderate heat for gas); see "Grilling Procedure< >."
• To cook chicken using a charcoal grill: Lightly oil grill rack, then put chicken on rack with no coals directly underneath and cook, covered with lid, until thermometer inserted into fleshy part of thigh (do not touch bone) registers 170°F, 40 to 50 minutes. (Add more briquettes during grilling if necessary to maintain heat.) Transfer chicken to a platter and let stand 15 minutes.
• To cook chicken using a gas grill: Lightly oil grill rack, then put chicken above shut-off burner. Grill, covered with lid, turning chicken 180 degrees halfway through cooking if using a 2-burner grill, until thermometer inserted into fleshy part of thigh (do not touch bone) registers 170°F, 35 to 45 minutes.

LEMON CORIANDER CHICKEN

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.

LEMON GARLIC CHICKEN WITH CORIANDER

Steps:

• Season the chicken. Mix together the remaining ingredients together and marinate the chicken in it ( in a non metallic bowl!) for approx 2-3 hours in the fridge (overnight won't hurt).
• Pre-heat the oven to 200 degrees.
• Roast the chicken in the marinade for approx 35-40 minutes, until the chicken is cooked through and tender.
• Great served with couscous!

CHICKEN ROULADEN WITH LEMON CORIANDER SAUCE

Steps:

• Place half of the chopped pickle along an edge of a pounded chicken breast , season with salt & pepper then roll it up Jelly roll style and secure with tooth picks
• Repeat with second breast
• Beat the egg with the water and dip each breast in the egg then into the potato flakes
• Coat well, if necessary dip twice
• Heat a skillet and put in 1 tbsp Oil 1 tbsp Butter saute the rolled breasts, turning gently but to allow all side to turn golden (appx 15 minutes to cook through -( check 170F)
• Meanwhile make the sauce, mix the cornstarch with the cold consumme in a small saucepan, add lemon juice, sugar and coriander, bring to a simmer & cook until thickened ( this will be a medium thick sauce leaning toward thin if you want it thicker add a bit more cornstarch mixed with cold water, add wine and bring to a light simmer
• Remove from heat
• Pour over the chicken rouladens just before serving or serve on the side

CHICKEN IN LEMON CORIANDER BROTH

Steps:

• Simmer the garlic in the broth and water for 4 to 5 minutes. Add the potatoes, cover and simmer for 10 minutes or until tender. Add the chicken, lemon zest and simmer gently, without boiling, for 5 minutes or until cooked through. Remove the broth from the heat and add the cilantro and lemon juice.
• Sprinkle each portion with Parmesan and serve immediately.

LEMON GINGER CORIANDER CHICKEN KEBABS

Steps:

• Combine all ingredients in a plastic bag and seal.
• Refrigerate for 30 minutes or longer (I left mine all day in the fridge).
• Drain vegetables and chicken and discard marinate.
• Thread pieces on wooden skewers alternating vegetables, evenly distributing ingredients over all skewers.
• Grill until chicken and potatoes are cooked through (about 15 minutes) basting occasionally with olive oil and turning every few minutes to grill all sides.
• Serve with couscous.

LEMON GARLIC CHICKEN WITH CORIANDER

Steps:

• Mix together the garlic, lemon zest and juice, chilli, honey and coriander. Add the chicken and marinade overnight or for as long as possible. Preheat the oven to 400F and roast the chicken until it is tender 35-40 minutes. Good to do this in foil as you can wrap it to save it charring. Roast tomatoes alongside the chicken.

LEMON CORIANDER CHICKEN

Steps:

• Heat oil in a non stick pan. Add chicken strips and brown. Remove chicken from pan and add the spices. Cook spices for approximately 1 minute. Add chicken, l back into pan and add water, lemon slices and lemon juice. Cover chicken and cook approximately 10 minutes (until chicken is cooked through). Serve over saffron basmati rice. Garnish with fresh cilantro.