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Nutrition Facts
Serving Size 1 (303g) Recipe makes 4 servings
Calories 296
Calories from Fat 95		(32%)
Amount Per Serving		%DV
	Total Fat 10.6g	16%
	Saturated Fat 2.1g	10%
	Monounsaturated Fat 5.4g
	Polyunsaturated Fat 1.9g
	Trans Fat 0.2g
Cholesterol 114mg		38%
Sodium 712mg		29%
Potassium 559mg		15%
Total Carbohydrate 10.5g		3%
	Dietary Fiber 1.6g	6%
	Sugars 3.9g
Protein 28.3g		56%
detailed view... how is this calculated?

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Chicken in Coriander / Cilantro Sauce

Recipe #206487 | 30 min | 10 min prep | add private note

⁽¹¹⁾ RATE IT NOW Print Recipe

By: Chef floWer
Jan 20, 2007

My neighbour was telling me about this dish a while ago and they way she explained it made my mouth water. I asked her a copy of the recipe and here it is now on Zaar. I've only tried it once and next time I make it I may remove the liquid/sauce and puree it so it could be a thicker green sauce. I will also try it with chicken thighs as I used chicken breast and it wasn't tender as I wanted it to be. Overall the flavours were yummy and I served it with cous cous. Thanks Monka. UPDATE!! After much consideration and experimentation, I've double to sauce as suggested by the reviewers.

SERVES 4 (change servings and units)

Ingredients

1 1/2 tablespoons olive oil
8 skinless chicken thighs

Sauce

2 large onions, peeled & sliced
1 cup dry white wine
2 bunches fresh cilantro, coarsely chopped (also called fresh coriander ** Reminder to use entire coriander, stems and leaf)
2 garlic cloves, finely chopped
1 teaspoon salt (or to your personal taste)
1 teaspoon black pepper, freshly ground (or to your personal taste)
2 tablespoons lemons, juice of (optional)

Directions

1
Heat the oil in a large non stick fry pan. When it is hot, add the thighs in one layer and saute them over medium to high heat for 4 minutes on each side or until nicely browned. Remove the chicken to a platter.
2
Add the onions to the dripping in the pan. Sauté for 1 minute. Stir in the garlic, wine and coriander stems and sauté for 1 minute longer.
3
Return the chicken to the pan, add lemon (if your using it) salt and pepper. Bring the surrounding liquid to the boil.
4
Cover the pan, reduce the heat and boil gently for 15 minutes.
5
Stir in the coriander leaves and serve 2 thighs per person.
6
Serve with rice or cous cous.

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Featured Reviews for This Recipe

From: Andrew Mollmann

On Feb 23, 2009

Followed the directions for the most part. I ended up using 1 large bunch of cilantro instead of 2. 1 was plenty. Might be a bit too much onion for my taste, but was good nonetheless.

0 people found this review helpful

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From: Bridget C

On Feb 12, 2009

Not as good as it sounded, but pretty tasty nonetheless. We couldn't taste much of the coriander, even tho we added loads, nor the lemon, tho we added twice the recipe amount to only 3 chicken thighs. All in all, it was good, but not brilliant. Not sure what I'd change but perhaps just not the recipe for us, although we love coriander and citrus.

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From: bmxmama

On Jun 8, 2007

This was perfectly delightful! I really enjoyed the outstanding taste of the cilantro all through the dish, it gave it a real fresh flavor. I used thighs with bones in them, since it was what I had. I also replaced the white whine with Chicken Stock since I knew my kids would not like the flavor of the wine. It's a very easy dish to put together, I know I'll be making it again.

3 people found this review helpful

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From: Canadian_in_the_Bay

On Mar 25, 2007

I loved the flavour of this dish. I made the whole batch of sauce (with only one bunch of cilantro because they are huge where I shop)and with the lemon juice. However, I only used 4 chicken thighs. I loved the taste of the sauce and I thought the wine was the perfect compliment to the chicken and the cilantro.

2 people found this review helpful

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Read all 12 reviews