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Categories:
coriander seed cumin seeds yellow mustard seeds ground fresh nutmeg cayenne pepper fresh cilantro scallions salt fresh ginger thin carrots red onion light coconut milk carrot juice fresh ginger chicken cutlets oranges cilantro stem
Viewed: 38 - Published at: 8 years agoIngredients
- 1 tablespoon whole coriander seed, pods
- 1 14 teaspoons cumin seeds
- 1 34 teaspoons yellow mustard seeds
- 1 teaspoon ground fresh nutmeg
- 1 pinch cayenne pepper
- 12 cup fresh cilantro, finely chopped
- 6 scallions, finely diced
- 1 12 teaspoons sea salt
- 2 teaspoons fresh ginger, finely grated
- 6 thin carrots, peeled, and halved lengthwise
- 1 large red onion, cut lengthwise into 1/2-inch wedges
- 1 cup light coconut milk
- 1 cup carrot juice
- 12 teaspoon fresh ginger, finely grated
- 4 (6 ounce) chicken cutlets (about 6 oz each)
- 2 mandarin oranges, halved
- fresh cilantro stem, for garnish
Method
- Preheat oven to 325.
- 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.
- 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.
- 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.
- Ladle about 1 1/2 cups pan juices into a small saucepan.
- Bring to a simmer; cook until reduced by half (6-7 minutes).
- Divide chicken and veggie among 4 plates; drizzle with sauce.
- Serve with oranges; garnish with cilantro sprigs.
