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)
- 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
- 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.