Recipe: Pan Roasted Cilantro Coriander Chicken

I’m baking this chicken with the cilantro and coriander seeds that I got last week at the supermarket. As you know, both herbs come from the same plant being the former as the leaves and the latter as seeds. Both completely different in flavors yet they fuse beautifully in this poultry dish. A dash is of cumin and lemon adds smokiness and a bit of of tang in the end, and the chicken liquid seasoning rounds off all the flavors in this dish. Not your typical lechon manok variety. 

Pan Roasted Triple C (Cilantro Coriander Chicken)

by Jenny Sibi

Prep Time: 30 min

Cook Time: 30 min

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Ingredients (4-5)

• 400 g chicken cut ups
• 1 tsp black pepper
• 1 bunch cilantro, chopped ( save some for garnish)
• 1 tsp coriander seeds, roasted and pounded
• 1 pinch cumin powder
• 1 pinch chili flakes
• 1 tsp Knorr Savor Rich Chicken Liquid Seasoning
• Drizzle of olive oil
• Juice of half lemon (reserve the other half)
• Pinch of coarse salt (on the surface just before searing)

Instructions

1. In a large bowl, place chicken cut ups inside and rub with the pepper, cilantro, coriander seeds, cumin powder, chili flakes, chicken seasoning, olive oil and juice of half lemon. You may include the lemon slices in the bowl while marinating in the ref for at least 30 minutes covered with cling wrap.

2. Preheat oven to 220C. Arrange chicken in a tray and sprinkle the coarse salt over the skin side of the chicken.

3. In an ovenproof cast iron skillet, heat olive oil to a high and sear the chicken cut ups skin side down until it’s nicely browned and crisp. Flip the chicken and pour the rest of the marinade in the chicken.

4. Place the skillet in the oven and continue to roast them for another 15 to 20 minutes or until cooked though.

5. Remove from oven and drizzle some honey (optional), cilantro and the remaining lemon juice just before serving.

Serve hot with rice.

Happy eats!

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