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Lemon and Coriander Chicken
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Ingredients:
- 4 chicken thighs and/or legs, skinned
- 1/4 cup vegetable oil
- (2-inch) piece fresh ginger-root,
grated
- 4 garlic cloves, crushed
- 1 green chili, seeded, finely chopped
- ½ teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- Salt and red (cayenne) pepper to taste
- ½ cup water
- Grated peel and juice of 1 lemon
- 4 oz. Cilantro (fresh coriander),
chopped
- Cilantro (fresh coriander) leaves and
lemon slices, to garnish
Rinse Chicken; pat dry with paper towels.
Heat oil in a large skillet and add
chicken. Fry, turning frequently, until browned all over.
Remove from pan with a slotted spoon; set
aside. Add ginger-root and garlic to skillet;
Cook 1 minute. Stir in chili, turmeric,
cumin, coriander, salt and cayenne pepper; cook for 1 minute more.
Return chicken to pan, add water and
lemon peel and juice. Bring to a boil, then cover and cook over medium
heat 25 to30 minutes, or until chicken is tender. Stir in chopped
cilantro. Serve hot, garnished with cilantro leaves and lemon slices.
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