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How To make Chicken Breasts with Green Coriander(Cilantro)
2 Boneless chicken breasts
1 bn Baby carrots
1 bn Coriander (cilantro)
2 tb Best quality olive oil
1 t Lemon juice
Skin the chicken breasts and dust them with a little salt and pepper. Lay each one on a square of baking parchment, flatten it lightly with the palm of your hand and lay a sprig of coriander on top. Fold the sides of the paper over the meat, excluding as much air as possible, and roll up to make a neat flat parcel. Then overwrap carefully with foil to make a waterproof package. Trim and scrub the carrots. Measure the olive oil into a small saucepan and add a seasoning of salt and pepper. Coarsely chop a tablespoon or two of coriander leaves (a little less for beginners, a little more for addicts) and reserve separately. All these preparations can be done well ahead. About 20 minutes before you plan to serve the dish, start cooking. Steam the baby carrots. Drop the chicken parcels, seam side up, into a large pan of boiling water and cook for 13 to 18 minutes depending on the size of the breasts. Barely a bubble should disturb the surface of the liquid while the chicken cooks. Transfer the parcels, still wrapped up, to a low oven for 5 minutes to let the meat set. Blot the carrots dry and arrange them on a warmed serving dish. Warm the olive oil. Unwrap the chicken and add just 1 to 2 tablespoons of the juices to the pan of warming olive oil. Quickly carve the breasts into thin slices and arrange the meat beside the carrots. Add the lemon juice to the hot olive oil and immediately pour the sizzling mixture over the chicken and carrots. Scatter with chopped coriander and serve straightway with hot crusty bread to mop up the juices.
How To make Chicken Breasts with Green Coriander(Cilantro)'s Videos
Creamy Lemon Chicken Recipe
Quick and Easy One-Pan Creamy Chicken Recipe
INGREDIENTS
3 boneless chicken breasts
Salt
Black pepper
1 tbsp olive oil
1 tbsp butter
2 cloves garlic
1 cup chicken broth
1 cup heavy cream
2 tbsp lemon juice
1 tsp lemon zest
2 tbsp dill
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GREEK LEMON CHICKEN is a must-make, super easy dinner recipe!
This lemon chicken recipe is all about juicy, tender, and golden-baked chicken thighs coated with the best lemon-herb Greek marinade. It's quick to prep, easy to cook, and the results are fantastic!
If there is one chicken recipe I could live off of, it's this Greek lemon chicken. I'm a sucker for skin-on chicken thighs given how naturally juicy and flavorful they are. Plus, I love how it's virtually impossible to overcook chicken thighs in the oven. But this bright and herby lemon chicken marinade is what makes this dish so satisfying.
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► TIMESTAMPS:
00:00 Intro
00:33 Make the lemon vinaigrette dressing and marinate the chicken
01:45 Place the chicken thighs in a casserole dish and bake in the oven
02:39 Make the lemon herb rice from my cookbook!
04:13 Make the air fryer green beans from my website
04:48 Remove the chicken from the oven and plate it up
05:52 Taste test
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CORIANDER CHICKEN CURRY | GREEN MASALA DHANIA CHICKEN| DHANIA MURGH
Coriander Chicken Curry - Dhania Chicken - Dhania Murgh
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Ingredients Required For Making Dhania Murgh - Serves 5 to 6
* 680 gm/ 1.5 lb boneless skinless chicken thighs or 1 kg chicken with bones.
* 20 gm/1 oz fresh ginger
* 10 gm/ 0.4 oz/ 4 to 5 cloves of garlic
* 1 large onion/ 186 gm / 7 oz
* 1 serrano pepper/ green chilli. take out the seeds if you want curry to be less hot
* 1 bunch/100 gm/ 4 oz fresh coriander leaves with stems
* 1 teaspoon kashmiri red chilli powder/ 1/2 teaspoon cayenne pepper/ 1 teaspoon paprika if you want no heat
* 1/8 th teaspoon turmeric powder
* 2 teaspoons whole coriander seeds
* little less than a cup of hot water
* 1/4 th cup/4 tablespoons plain unflavored yogurt. Stir the yogurt very well with a spoon to get a smooth consistency before adding to the chicken.
* 2 teaspoons butter
* 1 dry red chilli/chilli flakes
* 1 & 1/2 teaspoons salt or as per taste
* 3 tablespoons oil
*** You can even add a tablespoon of sour cream or 2 tablespoons cooking cream at the end.
Serve this with roti/rice/paratha/naan.
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DISCLAIMER- The information provided on this channel is for general purposes only and should not be considered as professional experience. All opinions/views/suggestions expressed here are based on my personal experience of cooking which I gained for years at my own home kitchen. While making videos, I have taken into consideration all possible and required safety precautions, but still any action you take based upon the information on this channel is strictly at your own discretion and risk, and we are not liable for any harm or damage in connection after watching or trying out the content presented in our videos.
Have a happy and safe cooking experience.
Easy Cilantro Lime Chicken
Easy Cilantro Lime Chicken is full of the bright fresh flavors of summer. Cook it quickly in a skillet or throw it on the grill for a fast dinner! FULL RECIPE BELOW.
PRINTABLE RECIPE:
Full Recipe ????????????
INGREDIENTS
2 Tbsp olive oil
4 cloves garlic, minced
1/2 tsp cumin
1/2 tsp salt
freshly cracked pepper
2 limes, divided
1/2 bunch cilantro, divided
6 boneless, skinless chicken thighs (1.5 to 1.75 lbs. total)
INSTRUCTIONS
1. Combine the olive oil, minced garlic, cumin, salt, and some freshly cracked pepper (about 10 cranks of a pepper mill) in a small bowl.
2. Zest one of the limes and then squeeze the juice. You'll need 2-3 Tbsp juice, so if needed, juice half of the second lime. Cut the remaining lime into wedges to garnish the chicken once cooked. Roughly chop the cilantro.
3. Add 1 tsp of the lime zest, 2-3 Tbsp of the lime juice, and half of the chopped cilantro to the marinade. Stir to combine. (The remaining cilantro will be added fresh after cooking the chicken.)
4. Place the chicken thighs in a shallow dish or a large zip top bag. Add the marinade and toss the chicken to coat. Allow the chicken to marinate for 30 minutes or up to 8 hours (refrigerated), turning it once or twice as it marinates.
5. When ready to cook the chicken, heat a large skillet over medium-high heat. Once hot, add the chicken and cook for 5-7 minutes on each side, or until well browned and cooked through. My chicken had enough of an oil coating from the marinade that I did not need to add any extra to the skillet.
6. Top the cooked chicken with more fresh cilantro and a squeeze of fresh lime juice. Serve with any extra lime wedges.
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Quick Cilantro Lime Chicken Marinade
Easy Lime Chicken Marinade with Cilantro ???? This quick chicken marinade adds a ton of flavor to your grilled, baked, or pan-seared chicken in just 20 minutes -why wait longer?
INGREDIENTS????
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???? INGREDIENTS:
¼ cup lime juice
2 tablespoons olive oil
¼ cup chopped fresh cilantro
½ teaspoon ground cumin
1 small garlic clove, grated
¼ teaspoon salt
1 ½ lbs. boneless chicken breasts
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???? Quick Lemon Marinade:
???? Mediterannean Chicken Bowls:
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???? Cilantro Lime Chicken:
???? Juicy Pan Seared Chicken Breasts:
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CHAPTERS:
0:00 Cilantro lime marinade
0:16 Quick citrus marinade
0:42 Juicing the limes
1:05 Adding the ingredients
1:43 Into the zip bag
1:54 Freezing chicken and marinade
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Video Copyright MOMables® & Fuentes Media LLC,
Produced by Fuentes Media.
Chilli Chicken With Ginger & Coriander | Gordon Ramsay
This aromatic dish combines some exciting and exotic flavours to create a stress free dinner that's sure to spice up your evening meal.
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