Coriander ChickenSeptember 25, 2001 Recipes have a tendency to go through several evolutions in my kitchen. Sometimes I will cook from a cookbook and the family will be enthusiastic about the results and ask for a repeat performance. In the meantime I will have forgotten the source of the recipe, and so I will try to cook from memory. I might even add a couple of embellishments. Working in this fashion, a dish will become part of my regular repertoire. Occasionally I will forget a vital ingredient and the dish will take on a whole new character. And then there are the times when I will come across the original recipe and discover just how far my memory has played tricks on me. Today's recipe falls in this category. I found it in a book of Miami fusion dishes. Unfortunately that book is still among the cartons of unpacked goods in our garage so I can't check how much I have deviated from the original.. The dish features a fresh marinade containing chopped coriander, or cilantro as it is sometimes known. This can be bought fresh and any unused coriander is best sealed tightly in a plastic bag and placed in the refrigerator. I usually use a hot wire bag sealer and the coriander keeps well. Or you can buy growing plants in the herb section at the supermarket, though these tend to flop a bit. You can used the jars of chopped coriander, though the flavour won't be quite the same. Coriander Chicken 8-10 skinless, boneless chicken thighs Place all the ingredients except the chicken in a small kitchen blender and process until everything is well chopped and combined. Place the chicken pieces in a dish and cover well with the marinade. Set aside for at least an hour. Place on a grilling tray in a preheated 200C oven and cook for 20 minutes. Or you can saute the chicken pieces in a frying pan or grill them on the barbecue. Nice served with oven-roasted tomatoes and fresh green beans.
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