Coriander Chicken With Hammered Cauliflower
Serves: 4
Irma Bergnaum
1 January 1970
Based on User reviews:
49
Spice
53
Sweetness
47
Sourness
43
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
2 tbsps
Coriander Seed2 cloves
Garlic (smashed and finely chopped)1 cup
White Wine (dry)1 cup
Honey1 cup
Sherry Vinegar1 cup
Pine Nut1 cup
Golden Raisins2 cups
Chicken StockDirections:
1
Bring a medium pan of well-salted water to a boil
2
Toss the coriander seeds into a small dry saute pan and place on medium heat
3
Toast until the seeds turn slightly yellow and become very aromatic
4
In a spice grinder or using a mortar and pestle, grind the coriander seeds to a powder
5
Sprinkle the chicken generously with salt and ground coriander
6
Toss the cauliflower florets into the boiling water and cook until the cauliflower starts to soften but is not mushy, 3 to 4 minutes
7
Strain and reserve
8
Preheat the oven to 350 degrees F
9
Coat a large saute pan with olive oil and bring to a medium-high heat
10
Lay 2 of the seasoned breasts skin-side down in the hot pan
11
Cook until the skin is really brown and crispy, 4 to 5 minutes
12
DO NOT try to turn the chicken if the skin is sticking
13
Cook for another minute or so and shake the pan to get it to unstick
14
Turn the chicken over and brown the other side; remove from the pan and set aside
15
Repeat with the remaining chicken
16
Ditch the oil in the pan and add a little fresh oil
17
Add the celery, garlic and onions
18
Season with salt and cook until the vegetables are soft and very aromatic, 8 to 10 minutes
19
Add the wine, honey, vinegar, pine nuts, raisins and bay leaves
20
Cook for 3 to 4 minutes
21
Add the cauliflower back in the pan
22
Transfer the cauliflower mixture to a roasting pan or casserole dish
23
Nestle the chicken on top and add the chicken stock
24
Cover with foil, place on a sheet tray and cook for 40 minutes
25
Take the foil off during the last 10 minutes of cooking time
26
Garnish with chives and serve