Posts Tagged “coriander”

Roast Chicken Leg with Coriander A few years ago I posted recipe for confit chicken served with lemon dressing and pak choi. It was an adaptation of a home classic my mum makes on a regular basis, and the original dish, or a version close to it, is one of my go-to regular meals. This is a quicker and simpler version using coriander - both seeds and leaves - and it's absolutely tasty. It's ready in less than an hour, so is a pretty good option for a quick weeknight dinner. The process is very simple: one chicken leg per person, fried in a pan until golden, then oven-roasted in the same pan (to retain all the flavour) with coriander, lemon, shallots and a little water. 30-40 minutes later and you've got chicken with golden crunchy skin, and a light but powerful sauce that's packed full of flavour. It's wonderful served with wilted greens and boiled new potatoes. I have a cast-iron skillet that's perfect for this. Any oven-safe frying pan will do though, or even a casserole dish. The dish should be big enough to comfortably fit the chicken legs in one layer. --- * 2 chicken legs * 1 small onion, peeled and finely chopped * 1 bunch coriander * 1 tsp coriander seeds * 1 lemon * sea salt and freshly cracked black pepper * vegetable oil, for frying 1. Heat the oven to 190C. Ensure you've got a skillet, frying pan or casserole that'll comfortably fit the chicken legs in one layer. Place the pan over a high heat and add about 2 tablespoons of oil. Season the chicken legs all over with salt, and when the oil is hot, add the chicken legs, skin side down. Don't overcrowd the pan; do them one at a time if necessary. Fry until light golden all over. They'll go into the oven later to finish cooking and get really crispy. 2. There should be quite a lot of fat in the pan; don't discard it. Cut the lemon in half and fry it, cut side down, until caramelised. Remove from the pan and set aside. Turn the heat to medium. Cut the bottom 3 inches of stalks from the bunch of coriander and roughly chop them (reserve the leaves for later). Add the chopped stalks to the pan along with the chopped shallot, coriander seeds, a generous pinch of salt and a pinch of cracked black pepper. Cook gently for 5 minutes until soft, then add the chicken legs and caramelised lemon. Everything should be sitting quite snugly in the pan. Now add enough water to come halfway up the sides of the chicken. Place in the oven for 35-40 minutes, until the skin is crunchy and golden. 3. Remove the chicken legs from the pan and set aside. Use the back of a spoon to press the lemon halves and squeeze out all of their juice into the pan. Strain the liquid through a fine sieve into a saucepan. You should have a thin, richly flavoured sauce. Skim any fat that's resting on the surface, then add the coriander leaves and stir. 4. If you're serving this with spinach (which I highly recommend), use the pan you cooked the chicken in to cook the spinach, and you'll retain any flavour left in the pan. Serve the chicken legs and pour the sauce over.

Crispy Fried Egg and Black Beans I’ve become quite fond of black beans. I’ve starting substituting them for kidney beans in chilli con carne, fajitas and other Mexican favourites. Also, one of my favourite Madhur Jaffrey recipes is a South African red kidney bean curry; it’s a simple but amazingly delicious recipe that impresses me every time I make it. I tried making it with black beans instead of kidney beans and it was even better! I’m not sure exactly what it is about these beans that makes me like them so much. I suspect it may have something to do with the fact that my all-time favourite meal from my local Chinese restaurant is _beef and black bean sauce_. It's an umami-rich delight. For this dish, I think they ferment the beans which makes them extra flavorsome. Fermented or not, I believe black beans actually have a deeper, more savory flavour than most other beans. This recipe is a really simple, easy dish that’s perfect as a weekend breakfast or brunch. Nothing more than onion, garlic and some cumin accompany the stewed beans; and to top the egg I have scattered over some rustic chopped coriander and a squeeze of lime. I like to fry the egg until it’s golden and crispy around the edges. It’s a fairly quick recipe; only about 50 minutes of cooking time, however, remember to soak your beans overnight first! --- * 100g dried black beans * 2 large free range eggs * 1 teaspoon of ground cumin * ½ onion, sliced * 1 clove of garlic, finely sliced or chopped * 1 small handful of coriander, roughly chopped * ½ a lime, juice of * sea salt and freshly cracked black pepper * 2 tablespoons of good quality rapeseed oil * vegetable oil, for frying 1. Put the beans in a bowl and cover generously with cold water. Leave for 6 hours, or overnight. 2. Place a pan over a medium heat and heat up 1 tablespoon of rapeseed oil. Wait for the oil to get hot, then add the sliced onion and garlic. Turn the heat to medium-low and cook gently for 5 minutes until soft. 3. Drain the beans in a sieve. Turn the heat to high and add the cumin. Stir and fry for 30 seconds. Add the beans along with 450ml water and a generous pinch of salt. Bring to the boil and simmer gently for 40 minutes, until the beans are tender and the water is almost all absorbed. Add more water if necessary. 4. In a frying pan, heat about 1 tablespoon of vegetable oil over a medium-high heat. Crack your eggs in and cook until the white is just cooked in the middle, but crispy around the edges. 5. Before serving, check the beans for seasoning and add more salt if necessary. Add the remaining 1 tablespoon of rapeseed oil and stir vigorously to thicken the liquid. It should be quite thick. 6. Serve the eggs on top of the beans, and scatter the coriander over. Finally, finish with a squeeze of lime juice.

Chicken and Coriander Broth I was clearing out my fridge a few weeks ago and came across a selection of root vegetables lurking there, waiting to be turned into something tasty. The first thing that came to my mind was soup, and since we were in the middle of winter I was thinking along the lines of a chunky, meaty broth. I decided on Chicken, which would provide my soup with both the chunky meat component and the stock. A bunch of fresh coriander which also happened to be in my fridge could be involved here in some way, I thought. I remembered a Madhur Jaffrey recipe for coriander chicken curry, involving large quantities of fresh coriander, resulting in a vibrant green curry sauce. It was fantastic, and so I reckoned it could work in my soup too. The earthiness of all those root vegetables would be balanced by the fresh zing of the coriander, perhaps. I prepared the chicken in my usual way; removed the breasts, then cut up the remaining carcass into small pieces and fried until nicely caramelised for the stock. This time I actually chopped up the wings and legs too and added them to the stock for extra flavour. Once the stock was almost ready, after an hour or so, I took some out to gently poach the breast meat in a separate pan. Once perfectly barely cooked, I allowed them to cool before carefully cutting them into dice. All the vegetables and chicken diced to the same size, making for an attractive looking bowl of broth. --- * 1 free range chicken * 1 carrot * 1 onion * 1 stick of celery * 1/2 leek * 2 cloves of garlic * 1 teaspoon of coriander seeds, crushed * 5 black peppercorns * 150ml of dry sherry * 150ml of red wine * 75g of unsalted butter * chicken breasts * 150g of carrot * 150g of swede * 150g of celeriac * 1 onion * 2 large cloves of garlic * 1 large bunch of coriander * vegetable oil, for frying 1. Remove the breasts from the chicken and set aside. Chop the remaining carcass, including the legs and wings, into small pieces. Cut all the vegetables into approx. 1cm dice, set aside. Get a large heavy based pan on a high heat and colour the bones in 2 batches until golden and caramelised. Add a knob of butter at the end of each batch and foam for a few minutes, to enrich and brown the bones further, then drain the butter off in a colander. Add the vegetables, the garlic, coriander seeds and peppercorns to the same pan, which should have some dark intense residue stuck to the bottom, and sweat gently for about 15- 20 minutes, until soft and sweet. All the tasty chicken residue should have melted into the vegetables. Put the chicken bones back into the pan, and add the sherry and red wine. Reduce the alcohol until completely dry, then cover with cold water. Bring to the boil, skimming any fat and scum that rises. Simmer gently for 2 hours, skimming frequently. Pass through a fine sieve and set aside. 2. When the stock is almost ready, ladle some out into a small pan and gently poach the chicken breasts, just covered with hot stock but not boiling, turning the breasts every few minutes. Remove when they are just barely cooked, and allow to cool. While the stock is cooking, prepare the vegetables for the broth: cut the carrot, celeriac, swede and onion into 5mm dice, and finely chop the garlic. Sweat the onion and garlic in vegetable oil for about 5 minutes, until soft. Add the carrot and cook for about 5 minutes, add the swede and cook for a further 2 minutes, then finally add the celeriac. Sweat until all the veg is nicely cooked, then remove from the heat. Cut the cooked chicken breast into 5mm dice and set aside. When the stock is ready, season to taste with salt and pour just enough over the diced vegetables, ensuring to leave it nice and thick. You may have some leftover. Add the chicken dice and gently warm through. Finally chop the coriander and stir through at the very end.