Coriander Chicken in Carrot Coconut Broth |
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Prep Time: 10 Minutes Cook Time: 50 Minutes |
Ready In: 60 Minutes Servings: 4 |
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from Martha Stewart Living, 1/07 Ingredients:
1 tablespoon whole coriander seed, pods |
1 1/4 teaspoons cumin seeds |
1 3/4 teaspoons yellow mustard seeds |
1 teaspoon ground fresh nutmeg |
1 pinch cayenne pepper |
1/2 cup fresh cilantro, finely chopped |
6 scallions, finely diced |
1 1/2 teaspoons sea salt |
2 teaspoons fresh ginger, finely grated |
6 thin carrots, peeled, and halved lengthwise |
1 large red onion, cut lengthwise into 1/2-inch wedges |
1 cup light coconut milk |
1 cup carrot juice |
1/2 teaspoon fresh ginger, finely grated |
4 (6 ounce) chicken cutlets (about 6 oz each) |
2 mandarin oranges, halved |
fresh cilantro stem, for garnish |
Directions:
1. Preheat oven to 325.
2. Toast coriander pods, cumin seeds, and mustard seeds in a small dry skillet over medium heat, tossing occasionally, until fragrant, 4-5 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 cilantro, scallions, salt and ginger; stir to combine.
3. Place carrots and onion in a 13 x 9 baking dish. Stir together coconut milk, carrot juice, and ginger in a glass mesauring cup. Pout 1 cup mixture over veggies, and transfer to oven; cook 12 minutes. Remove from oven.
4. Dredge chicken in spice mixture to coat. Set on top of veggies; drizzle with remaining coconut milk mixture. Cook until chicken is cooked through (25-30 minutes). Transfer chicken and veggies to a plate, and tent with foil.
5. Ladle about 1 1/2 cups pan juices into a small saucepan. Bring to a simmer; cook until reduced by half (6-7 minutes).
6. Divide chicken and veggie among 4 plates; drizzle with sauce.
7. Serve with oranges; garnish with cilantro sprigs.
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