Recipe

Coriander Chicken In Carrot Coconut Broth Recipe

Print Recipe

Ingredients

Directions

Step #1 Preheat oven to 325.
Step #2 Toast coriander pods, cumin seeds, & mustard seeds in a small dry skillet over med-heat/flame, until fragrant, tossing every once in awhile, 4-5 mins.
Step #3 Transfer to a plate to cool.
Step #4 Grind to a fine powder in a spice grinder or with a mortar & pestle.
Step #5 Transfer to a bowl; stir in the nutmeg & cayenne with a fork.
Step #6 Add cilantro, scallions, salt & ginger; stir this to mix.
Step #7 Place carrots & onion in a 13 x 9" baking dish.
Step #8 Stir together coconut milk, carrot juice, & ginger in a glass mesauring c.
Step #9 Pout 1 c mixture over veggies, & transfer to oven; cook 12 mins.
Step #10 Remove from oven.
Step #11 Dredge chicken in spice mixture to coat.
Step #12 Set on top of veggies; drizzle with remaining coconut milk mixture.
Step #13 Cook until chicken is cooked through (25-30 mins).
Step #14 Transfer chicken & veggies to a plate, & tent with foil wrap.
Step #15 Ladle about 1 1/2 c pan juices into a small saucepan.
Step #16 Bring to a simmer; cook this until reduced by half (6-7 mins).
Step #17 Divide chicken & veggie among 4 plates; drizzle with sauce.
Step #18 Serve with oranges; garnish with cilantro sprigs.
Enjoy the Coriander Chicken in Carrot Coconut Broth recipe

Viewing Coriander Chicken in Carrot Coconut Broth Receipe