Chicken with Coriander Sauce

November 16, 2006

Coriander is used as both a herb and a spice. Its leaves and seeds are both used in a variety of cuisines throughout the world. Both have their own very individual flavours.

Coriander discovered in a cave in Israel is thought to date back 8000 years, while Sanskrit texts discuss its cultivation in India around 7000 years ago.  The root was used as a love potion in China. Coriander is found wild in Egypt, the Sudan and even in England, where it was introduced by the Romans

The name coriander is derived from the Greek word koris, meaning bedbug. It is said the crushed unripe seeds and leaves have a smell suggestive of a crushed bedbug.

Ground coriander seeds have a mild slightly floral taste with lemony overtones.

Coriander is something of an acquired taste with many people. Once it’s on the list of favourites, it is very useful for giving a dish a bit of character. It goes well in fruit salsas, is indispensable in Asian cooking and is a foundation stone in Mexican cuisine. In Latin America and the United States it is known as cilantro.

Fresh coriander doesn’t keep particularly well once purchased. I’ve had most success wrapping a damp paper towel round the roots and then placing the plants in an airtight plastic bag and storing them in the fridge. If you have a vacuum sealer, use that to seal the bag.

Both the seeds and leaves are used in today’s dish and the coriander sauce is an ideal way of using up some of that fresh coriander.

Chicken Breasts with Coriander Sauce

4 chicken breasts, skinned and boned
1 teaspoon cumin powder
1 teaspoon ground coriander seeds
1 teaspoon sweet paprika
1/2 teaspoon cayenne pepper
1/4 teaspoon salt
1/2 teaspoon dill seeds
olive oil

Combine the cumin, ground coriander, paprika, cayenne, salt and dill seeds. Cut three or four diagonal slashes in each chicken breast and rub in the spice mixture. Drizzle with a little olive oil. Set aside for 30 minutes.

Preheat the grill, Place the chicken on a greased rack and grill for about 15-20 minutes, turning several times until cooked. Serve with a tossed salad and coriander sauce.

Coriander Sauce

1 packed cup chopped coriander
50g toasted almonds
1 small chilli, deseeded and chopped
1 clove garlic, chopped
1/4 teaspoon salt
juice of 1 lime
3 tablespoons olive oil

Place the nuts in a blender and chop. Add the coriander, chilli, garlic and salt and process until finely chopped. Add the lime juice and, with the motor running, gradually add the oil and process until smooth.

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