Coriander Chicken
Nutrition Information
| Nutrient name | Nutrient weight per serving |
|---|---|
| Total Fat | 30.8g |
| Total Carbohydrates | 14.3g |
| Dietary Fiber | 1.8g |
| Sugars | 7.2g |
| Cholesterol | 154mg |
| Sodium | 821.9mg |
| Potassium | 656.4mg |
Coriander Chicken
Prep Time
30 Min
Cook Time
30 Min
Difficulty
Easy
Servings
4
Nutrition Information
| Nutrient name | Nutrient weight per serving |
|---|---|
| Total Fat | 30.8g |
| Total Carbohydrates | 14.3g |
| Dietary Fiber | 1.8g |
| Sugars | 7.2g |
| Cholesterol | 154mg |
| Sodium | 821.9mg |
| Potassium | 656.4mg |
Ingredients
- 2 tablespoons olive oil
- Salt
- Freshly ground pepper
- 8 bone-in, skin-on chicken thighs
- 1 large onion, thinly sliced
- 2 cups coarsely chopped cilantro from 1 large bunch
- 1 teaspoon ground coriander
- 1 cinnamon stick
- 1/3 cup raisins
- 2 cups Unsweetened Vanilla Almond Breeze® Almond Beverage (you can also use Original)
Directions
- Preheat the oven to 400°F.
- Heat the oil in a medium Dutch oven or oven-proof skillet. Sprinkle salt and pepper generously over all the chicken, then place the pieces, skin side down, in the pot. Don’t crowd the pot, so if you need to cook in two batches, do that instead. Be patient, and cook until skin is golden brown and crisp, about 5 minutes. Flip each piece of chicken and cook for another 2 to 3. Transfer all the chicken to a plate (or the first batch, in which case now cook the second). Set the chicken aside when you’re done browning all of it.
- Heat the oil in a medium Dutch oven or oven-proof skillet. Sprinkle salt and pepper generously over all the chicken, then place the pieces, skin side down, in the pot. Don’t crowd the pot, so if you need to cook in two batches, do that instead. Be patient, and cook until skin is golden brown and crisp, about 5 minutes. Flip each piece of chicken and cook for another 2 to 3. Transfer all the chicken to a plate (or the first batch, in which case now cook the second). Set the chicken aside when you’re done browning all of it.
- Remove from oven and season with salt and pepper. Remove the cinnamon stick as you serve. Garnish each portion with the rest of the cilantro.
Notes
You can totally make this in advance. Let the whole stew cool, then store in the fridge. Reheat on the stove or in the oven until hot. If you prefer white meat, bone-in skin-on chicken breasts, halved, work great. Or, do a mix and please everyone!
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