What is coriandar most used for? How about boneless skinless chicken breasts?

Answer 1

Here are a few ideas for coriander on chicken....

Coriander Lime Grilled Chicken Legs
1/4 cup fresh lime juice
2 limes, zested
1 tablespoon toasted ground coriander
2 tablespoons chopped cilantro leaves
2 tablespoons chopped scallions
1 tablespoon honey
1 cup olive oil
2 teaspoons salt
1 teaspoon ground white pepper
12 chicken legs
Special equipment: 10-inch cast iron grill pan


Put the lime juice, zest, coriander, cilantro, scallion and honey in the bowl of a food processor and pulse to combine. With the processor running, add the olive oil in a steady stream. Turn the motor off and add the salt and pepper. Pulse to combine. Pour the mixture into a nonreactive bowl and add the chicken legs to it. Toss to coat well and refrigerate for 1 hour.
Place a 10-inch cast iron grill pan over high heat for 3 minutes. Put 4 of the chicken legs into the pan and grill 3 to 5 minutes per side, or until the juice runs clear if speared with a knife. Repeat the process with the rest of the chicken. Allow to cool to room temperature and refrigerate until ready to use.




Coriander and Mustard Seed Chicken
4 whole chicken legs (2 pounds)
Salt and freshly ground black pepper
1 tablespoon olive oil
2 shallots, finely chopped
1 tablespoon mustard seeds
1 teaspoon coriander seeds
1/4 cup dry white wine
1/4 cup water
1 teaspoon red currant or apple jelly
1 tablespoon chopped fresh cilantro

Pat chicken dry and season with salt and pepper.
Heat oil in a 12-inch heavy skillet over high heat until hot but not smoking, then brown chicken well, about 4 minutes on each side. Transfer with tongs to a plate.
Add shallots to skillet and cook over moderate heat, stirring, until golden, about 2 minutes. Stir in mustard and coriander seeds, wine, and water and bring to a boil.
Return chicken, skin sides up, to skillet and simmer, covered, until chicken is cooked through, 20 to 25 minutes. Transfer chicken to a platter.
Add jelly and cilantro to sauce, stirring until jelly is melted. Season sauce with salt and pepper and spoon over chicken.





Grilled Coriander-Honey Chicken
2 boneless chicken breasts
6 tablespoons soy sauce
1 tablespoon honey
1 tablespoon ground coriander seed
1 to 2 garlic cloves, or to taste, minced and mashed to a paste
2 teaspoons finely grated peeled fresh gingerroot
1/4 teaspoon turmeric
1/4 teaspoon cayenne, or to taste
Hot Sweet-and-Sour Peanut Sauce), as an accompaniment

Cut each breast half crosswise into 2 pieces and cut 2 parallel diagonal slits on the meat side of each breast, cutting all the way through to the bone but being careful not to cut through an edge. In a large bowl whisk together the soy sauce, the honey, the coriander seed, the garlic, the gingerroot, the turmeric and the cayenne, add the chicken, turning it to coat it with the marinade, and let it marinate, turning it occasionally, at room temperature for 1/2 hour or covered and chilled for 1 hour. Grill the chicken, turning it once and basting it with the marinade, for 12 to 15 minutes, or until it is golden brown and cooked through. Transfer chicken to a platter and serve it with the Hot Sweet-and-Sour Peanut Sauce

Answer 2

Chicken is great with coriander. Use at the end just before serving. I love it fresh on saladas as well.

Cilantro is one of those herbs you either love or hate. It is a necessity for many Latin dishes, particularly salsa and ceviche, as well as Asian and Indian specialties. There arises a certain amount of confusion about cilantro, however, because it is called by different names in different areas. One thing is certain, you do not want to confuse cilantro with parsley! Learn about cilantro, how to store it, and get some cooking tips before delving into the many recipes.
Coriander seeds are generally toasted before being ground to bring out their full flavor.
Coriander is a popular ingredient in Indian curries.

Answer 3

To some extent, it depends on whether you're talking about fresh coriander, aka cilantro, or dried coriander seeds. Both are good with chicken, but should be used very differently.

For fresh coriander, I'd recommmend using it in a marinade, either with thai/asian or mexican flavors. Usable as a garnish as well. Keep in mind that some folks are genetically disposed to having fresh coriander taste like soap to them.

Dried coriander seeds are very pungent, with a lemony-sweet aroma when crushed. Toast them lightly in a pan and grind them to include in spice rubs, marinades or sauces. I like ground coriander in light, chicken stock based soups, as it really brightens up the flavor.

Answer 4

USES: Coriander is used extensively in Thai cooking, some Mediterranean and South American cuisines and is an essential ingredient in curry powders and mixed spice. It is used to flavour cakes, cooked fruits and biscuits and is particularly delicious in chicken, fish and vegetables dishes. Coriander is believed to aid digestion and is useful in treating colic.