Coriander Chicken Recipes

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Moroccan-inspired Chicken Recipe Recipe

I'm spending some family time in France this month. At the end of this week, I'm going to be cooking for my sister's family while Aria gets to spend some time with her cousins. This is the chicken recipe I'm planning to prepare for our dinner meal. The chicken is flavored with preserved lemons, dried apricots, fennel and harissa. The process is much the same as for my tandoori chicken recipe, but with North African flavors.  There is a large North African community in France, and as a child I enjoyed many similar wonderful dishes. I've learned a lot about the flavors from the region and have savored many spectacular dishes from its culture. 

The dish incorporates lots of sweet flavors, as is common in North African cuisine. I'll serve this on a bed of semolina with a fennel salad. I hope they'll like it!


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Plum Chicken (Roasted Chicken Recipe) Recipe

 

This year, we've been fortunate that the gophers and squirrels haven't made off with our fruits and veggies. All our trees have produced prolific crops of fruit, but the plum trees really stand out. We were able to gather large baskets of Santa Rosa plums, Red Raven plums and pluots.

I made a coffee cake with some of the plums and used the rest in this roast chicken dish. The acidity of the plums is an effective tenderizer for the meat, and the sweetness provides contrast. In the past I've used other fruits such as Asian pears and the plums worked wonderfully as well. I also added whole peeled plums at the end of the cooking as a garnish and as a reminder of the flavors that permeate the chicken and as the garnish.

I butterflied a whole chicken and placed it in a roasting pan on a bed of celery stalks so the chicken didn't burn and remains moist. I basted the meat several times; this extra step really makes a difference in ensuring that the final product is moist and delicious. Yum!

 


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Coriander Lime Chicken Recipe Recipe

Coriander Lime Chicken Recipe

03.19.12 by Jackie

Roasting chicken is one of the best ways to showcase the poultry and enhance its flavor. It doesn't require too much skill; really, it’s just about a willingness to get your hands dirty. To ensure a tender and moist result, you’ll need to massage the marinade under and all over the skin of the meat.

The flavorings for the marinade are up to you. All that matters is the inclusion of the tenderizing ingredients to ensure the meat is succulent. Over the years, I've come up with a great combination for a successful roasted chicken, which consists of softened butter or/and olive oil, baking powder, green papaya paste and an acidic ingredient such as lemon, lime (or any citrus) or vinegar. For the remaining ingredients, I chose, garlic, freshly grated ginger, mint, coriander and honey. I also prepared a lime coconut sauce to pair with the chicken. And it was delicious!


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