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Chicken can become mundane, and coriander can be an acquired taste. Combine them with spicy cilantro for a flavorful dinner. (Recipe from Marc Matsumoto of the Fresh Tastes blog)
Ingredients 1 teaspoon ground coriander seed 1/4 teaspoon salt 1/8 teaspoon ground white pepper 280 grams (10 ounces) chicken thighs (about 2 large thighs) 4 grams garlic (1 small clove), grated 20 grams minced cilantro, (1/4 packed cup finely minced) 4 grams ginger, finely minced 4 grams garlic, (1 small clove) finely minced 1 teaspoon doubanjiang (or your favorite Asian chili sauce) 1 tablespoon sesame oil 1 tablespoon vegetable oil 1/8 teaspoon salt Directions In a small bowl, combine the ground coriander seed, salt and white pepper. Smear the grated garlic all over the chicken and then sprinkle the coriander mix onto the chicken. To prepare the sauce, add the cilantro, ginger, garlic, doubanjiang, sesame oil, vegetable oil, and salt to a small bowl and stir to combine. Place the chicken skin-side down in a non-stick pan and put a heavy pan on top of the chicken to press it down (cast iron skillets work great). Turn the heat on to medium and let the chicken cook until the skin is browned and crisp (about 4-5 minutes). Flip the chicken and fry until the chicken is cooked through (another 2-3 minutes). Slice the chicken and drizzle the sauce on top. Serve immediately.
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