Directions
Chicken in Coriander / Cilantro Sauce, 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 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, One potential problem with this recipe is that a ‘bunch’ of coriander/cilantro is an extremely imprecise measure. From some of the comments, I think some people are not using enough cilantro. I made the recipe as written and thought it was delicious. Two things that are not clear in the instructions:Separate the leaves and stems notice that they are added at different times, and finely mince the stems so that they will cook into the sauce.The process of separating the leaves and stems is the most time-consuming part of making this dish. I was surprised at the huge pile of cilantro leaves; I thought it must be much too much, but it came out fine.I removed the chicken and added the leaves at the very end of the cooking process, and stirred the leaves into the sauce and let them cook for about 1-2 minutes so that they wilted. What I ended up with was a green sauce that was almost a cilantro paste; I believe that this is what the recipe author intended, because it certainly worked for me. With less cilantro, I can see that the acidity of the wine and lemon might be too much. I found everything nicely balanced.I cooked the chicken and sauce slightly longer than the recipe calls for; probably about 20 minutes – used a meat thermometer and used temperature instead of time to determine when it was done. Perhaps the extra cooking time also benefitted the sauce., Made this for dinner tonight, because of the cilantro. We found this recipe very tasty. I had to alter it slightly because I no longer own a frying pan large enough for my family. So, I baked my chicken in the oven and cooked the sauce on my stove top. I then added the sauce to my chicken during the last 10 minutes of baking. I also made two changes to the recipe ingredients…I subbed chicken broth for the white wine personal choice and used lime juice instead of lemon as I feel it pairs with cilantro better. I will definitely make this recipe again. Thanks for posting. Made and reviewed for the June 2010 AUS/NZ Recipe Swap.
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