Chicken in Coriander / Cilantro Sauce |
|
 |
Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
|
My neighbour was telling me about this dish a while ago and they way she explained it made my mouth water. I asked her a copy of the recipe and here it is now on Zaar. I've only tried it once and next time I make it I may remove the liquid/sauce and puree it so it could be a thicker green sauce. I will also try it with chicken thighs as I used chicken breast and it wasn't tender as I wanted it to be. Overall the flavours were yummy and I served it with cous cous. UPDATE!! After much consideration and experimentation, I've double to sauce as suggested by the reviewers - NOTE!! An average sized bunch of coriander is 60 grams (2 oz) = 1 1/2 cups chopped Ingredients:
1 1/2 tablespoons olive oil |
8 skinless chicken thighs |
2 large onions, peeled & sliced |
1 cup dry white wine |
2 bunches fresh cilantro (** reminder to use entire coriander, stems and leaf) or 2 bunches fresh coriander, separate stems and leaf then, coarsely chopped (** reminder to use entire coriander, stems and leaf) |
2 garlic cloves, finely chopped |
1 teaspoon salt (or to your personal taste) |
1 teaspoon black pepper, freshly ground (or to your personal taste) |
2 tablespoons lemons, juice of (optional) |
Directions:
1. Heat the oil in a large non stick fry pan. When it is hot, add the thighs in one layer and saute them over medium to high heat for 4 minutes on each side or until nicely browned. Remove the chicken to a platter.
2. Add the onions to the dripping in the pan. Sauté for 1 minute. Stir in the garlic, wine and coriander stems only (not leafs at this stage) and sauté for 1 minute longer.
3. Return the chicken to the pan, add lemon (if your using it) salt and pepper. Bring the surrounding liquid to the boil.
4. Cover the pan, reduce the heat and boil gently for 15 minutes.
5. Stir in the coriander leaves and serve 2 thighs per person.
6. Serve with rice or cous cous.
|
|