Best Lemony Chicken With Fresh Coriander Recipes

Lemon Coriander Chicken image

Provided by justcallmetoni

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.

Coriander Lemon Chicken image

Provided by PetsRus

Categories Curries

Time 1h

Yield 6 serving(s)

Number Of Ingredients 14

2 lbs skinless chicken breasts or 2 lbs skinless chicken thighs, cut in large chunks
6 tablespoons vegetable oil
5 cloves finely chopped garlic
1 tablespoon fresh grated ginger, mixed with
4 tablespoons water
7 ounces fresh coriander leaves, washed and very finely chopped
1 finely chopped and deseeded green chili pepper
1/4 teaspoon cayenne pepper
2 teaspoons ground cumin
1 teaspoon ground coriander
1/2 teaspoon ground turmeric
salt
5 fluid ounces water
2 tablespoons lemon juice

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 With Fresh Coriander (Madhur Jaffrey) image

Provided by gailanng

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 15

vegetable oil
2 pieces fresh gingerroot, coarsely chopped (1-inch cubes)
1/4 cup water
2/3 cup water
2 1/2 lbs bone-in chicken breasts, skinned
5 garlic cloves, minced
7 ounces cilantro, minced (this probably equates to a 'bunch' of just leaves)
1/2 jalapeno, minced
1/4 teaspoon cayenne
2 teaspoons cumin
1 teaspoon coriander
1/2 teaspoon turmeric
1 teaspoon salt
2 tablespoons lemon juice
basmati rice

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.

Lemony Chicken With Fresh Coriander image

Provided by Jonathan Reynolds

Time 1h

Yield 6 servings

Number Of Ingredients 12

2 1-inch cubes fresh ginger, peeled and coarsely chopped
6 tablespoons vegetable oil
3 pounds skinless chicken legs, drumstick and thigh separated
5 cloves garlic, very finely chopped
3 cups finely chopped coriander leaves
1 bird's-eye chili, very finely chopped
1/4 teaspoon cayenne pepper
2 teaspoons ground cumin
1 teaspoon ground coriander seeds
1/2 teaspoon ground turmeric
1 teaspoon salt, or to taste
2 tablespoons lemon juice

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.