Coriander Chilli Chicken

My family love coriander so we are the lucky ones, but there are some people who find it difficult to tolerate coriander without experiencing a “soapy” sensation in their mouth (see here).  So if you are from the latter tribe then this recipe is perhaps not for you as it relies heavily on coriander for its flavour.

Coriander roots pack a lot of flavour in cooking, so in this recipe I am harnessing that by using the whole herb:  leaves, stems and roots … just remove the “hairy” bits around the roots before using, and ensure you wash and dry your herbs well (I use a “salad spinner” for this).

This is a super easy dish to pull together and gives you four to six generous serves depending on what else you decide to serve with it … I prefer rice noodles, but any noodle is fine, and I have also served this with steamed black rice which not only looks fabulous against the contrast colour of the dish, but is delicious too.

In our family we can’t use nuts due to allergy, but if this wasn’t the case I would add a generous sprinkling of roasted crushed peanuts to each serve.

As with all protein to be cooked, remove the chicken from the fridge 30 minutes before using.

Gina @ The Passionate Pantry

Coriander Chilli Chicken

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Prep Time 10 minutes mins

Cook Time 27 minutes mins

Total Time 37 minutes mins

Servings: 6 serves

Ingredients Method Notes

Ingredients

  

• 80 g baby spinach leaves
  
  
• 80 g coriander leaves stems and trimmed roots, lightly chopped
• 20 g mint leaves and stems lightly chopped
• 1 red onion cut into quarters
• 1 to 2 red chilies according to taste
• 40 g olive oil
  
  
• 50 g kecap manis sweet soy sauce
• 50 g sweet chilli sauce
• 50 g fish sauce
  
  
• 1.5 kg chicken thighs without skin, cut into quarters (TM5/TM6)
• 1.2 kg chicken thighs without skin, cut into quarters (TM31)
• 1 x 400g tin coconut milk I use Ayam brand
• 60 g dark brown muscovado sugar or plain dark brown sugar
  
  
• Zest of 2 limes plus 3 to 4 tbls lime juice
• 2 tsp sea salt flakes
• 1 tsp ground pepper
• Noodles or steamed rice to serve
• Extra chopped coriander leaves
• Roasted chopped peanuts if desired

Method

 

1. Place spinach leaves into a Thermoserver, or large casserole dish, and put aside
2. Place coriander, mint, onion, chilies and oil into TM bowl and chop 5 seconds / speed 5
3. Scrape around bowl and sauté 5 minutes / Veroma / Speed 1 / MC off
4. Add kecap manis, sweet chilli sauce, and fish sauce and cook 2 minutes / Veroma / Speed 1 / MC on
5. Add chicken, coconut milk and sugar and cook 15 minutes / 100 / reverse / speed soft
6. Lift lid and stir chicken around, ensuring you are get towards the base of the bowl, cover and continue cooking 5 minutes / 100 / reverse / 100 / speed soft
7. Pour mixture into Thermoserver over spinach leaves, add lime zest and 3 tbls lime juice, salt and pepper and stir through, cover and allow to rest for 10 minutes
8. Check for seasoning and add more lime juice and sea salt if needed
9. Serve with either noodles or rice, and extra chopped coriander leaves and roasted peanuts if desired

Notes

Coriander roots pack a lot of flavour in cooking, so in this recipe I am harnessing that by using the whole herb: leaves, stems and roots ... just remove the "hairy" bits around the roots before using, and ensure you wash and dry your herbs well (I use a "salad spinner" for this).

This is a super easy dish to pull together and gives you four to six generous serves depending on what else you decide to serve with it ... I prefer rice noodles, but any noodle is fine, and I have also served this with steamed black rice which not only looks fabulous against the contrast colour of the dish, but is delicious too.

In our family we can't use nuts due to allergy, but if this wasn't the case I would add a generous sprinkling of roasted crushed peanuts to each serve.

As with all protein to be cooked, remove the chicken from the fridge 30 minutes before using.

A