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Coriander Chicken in Carrot Coconut Broth

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“from Martha Stewart Living, 1/07”
READY IN:
1hr
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 325.
  2. Toast coriander pods, cumin seeds, and mustard seeds in a small dry skillet over medium heat, tossing occasionally, until fragrant, 4-5 minutes. Transfer to a plate to cool. Grind to a fine powder in a spice grinder or with a mortar and pestle. Transfer to a bowl; stir in nutmeg and cayenne with a fork. Add cilantro, scallions, salt and ginger; stir to combine.
  3. Place carrots and onion in a 13 x 9" baking dish. Stir together coconut milk, carrot juice, and ginger in a glass mesauring cup. Pout 1 cup mixture over veggies, and transfer to oven; cook 12 minutes. Remove from oven.
  4. Dredge chicken in spice mixture to coat. Set on top of veggies; drizzle with remaining coconut milk mixture. Cook until chicken is cooked through (25-30 minutes). Transfer chicken and veggies to a plate, and tent with foil.
  5. Ladle about 1 1/2 cups pan juices into a small saucepan. Bring to a simmer; cook until reduced by half (6-7 minutes).
  6. Divide chicken and veggie among 4 plates; drizzle with sauce.
  7. Serve with oranges; garnish with cilantro sprigs.

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