LEMON CORIANDER CHICKEN
Found the original recipe in one of those supermarket magazines. (Don't ask me why I still buy them despite the fact that I have hundreds of recipes saved in my cookbooks here waiting to try.) Easy to prepare and great results make this a winner for me. The original calls for conventional (out of the jar) ground corriander. I like to toast my seeds and coarsely grind them as it adds a nice toasty flavor and rustic look to the dish. Do what works best for you. Please note preparation time does not include 3-24 hour marinading time.
Provided by justcallmetoni
Categories Chicken Breast
Time 55m
Yield 4 serving(s)
Number Of Ingredients 7
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.
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Malik Mubeen
[email protected]This recipe was a disaster. The chicken was tough and the sauce was bland.
ankari gonzalez
[email protected]The chicken was a bit dry, but the sauce was delicious.
Syamthanda Mqadi
[email protected]This dish was a bit too sour for my taste, but I think that's because I used too much lemon. Next time I'll use less.
Nzwanenhle Masilabele
[email protected]I wasn't sure about this recipe at first, but I'm so glad I tried it. The chicken was so flavorful and juicy.
Hafiza Nabila
[email protected]This recipe is a keeper! I will definitely be making it again.
John “Woody” Kumpitsch
[email protected]I love how versatile this recipe is. You can use different cuts of chicken, and you can adjust the amount of lemon and coriander to your liking.
Shahzaib 15
[email protected]This dish is perfect for a weeknight meal. It's quick and easy to make, and the leftovers are even better the next day.
pyr3xaxh
[email protected]I've been making this recipe for years and it's always a hit. It's a great way to use up leftover chicken.
Kamryn Huff
[email protected]This recipe was easy to follow and the chicken turned out great. I served it with rice and a side of roasted vegetables.
Nalin Madusanka
[email protected]I'm not a huge fan of coriander, but I really enjoyed this dish. The lemon flavor was strong enough to balance out the coriander, and the chicken was cooked perfectly.
Ami ke Vai
[email protected]This was a great recipe! I used boneless, skinless chicken thighs and they turned out so moist and tender. The sauce was also delicious.
Curtis Stell
[email protected]I've made this recipe several times and it's always a crowd-pleaser. The chicken is always juicy and flavorful, and the sauce is tangy and delicious.
Anga Mtimba
[email protected]This dish was amazing! The lemon and coriander flavors complemented each other perfectly, and the chicken was cooked to perfection.
kccarneiro85
[email protected]I love this recipe! It's so easy to make and always turns out great. The chicken is always moist and flavorful, and the sauce is delicious.
minermeow
[email protected]This lemon coriander chicken was a hit! The flavors were bright and fresh, and the chicken was cooked perfectly. I served it with rice and steamed vegetables, and it was a delicious and healthy meal.