Embrace the Herb: Make Coriander Chicken

A delicious sounding recipe idea from the PBS website, Coriander Chicken! I've left the link to the recipe at the end of the post, while there check out all their recipes.



Embrace the Herb: Make Coriander Chicken

Coriander is one of those controversial herbs that people either love or hate. The most frequent complaint I hear is from people who say it tastes like soap. The irony is that it’s often the people who hated it the most that end up loving it the most over time, myself included. It’s an acquired taste, if ever there was one.


Despite the fact that it can take some getting used to, coriander has been cultivated for at least 4000 years by humans. With a native habitat that spans from Southeast Asia to Southern Europe, it’s hard to say who started using it in food first, but the whole plant, from the roots to leaves to seeds is edible, each part with it’s own unique flavor......




Ingredients
1 teaspoon ground coriander seed
1/4 teaspoon salt
1/8 teaspoon ground white pepper
280 grams (10 ounces) chicken thighs (about 2 large thighs)
4 grams garlic (1 small clove), grated
20 grams minced cilantro, (1/4 packed cup finely minced)
4 grams ginger, finely minced
4 grams garlic, (1 small clove) finely minced
1 teaspoon doubanjiang (or your favorite Asian chili sauce)
1 tablespoon sesame oil
1 tablespoon vegetable oil
1/8 teaspoon salt


Directions
In a small bowl, combine the ground coriander seed, salt and white pepper.
Smear the grated garlic all over the chicken and then sprinkle the coriander mix onto the chicken.
To prepare the sauce, add the cilantro, ginger, garlic, doubanjiang, sesame oil, vegetable oil, and salt to a small bowl and stir to combine.
Place the chicken skin-side down in a non-stick pan and put a heavy pan on top of the chicken to press it down (cast iron skillets work great).
Turn the heat on to medium and let the chicken cook until the skin is browned and crisp (about 4-5 minutes).
Flip the chicken and fry until the chicken is cooked through (another 2-3 minutes). Slice the chicken and drizzle the sauce on top. Serve immediately.
Yield: 2 servings


http://www.pbs.org/food/fresh-tastes/coriander-chicken/?utm_source=foodnewsletter&utm_medium=newsletter&utm_term=main1&utm_content=pbsfood_freshtastes&utm_campaign=pbsfood_freshtastes