Coriander Chicken In Carrot Coconut Broth

Total Time: 1 hr Preparation Time: 10 mins Cook Time: 50 mins

Ingredients

• Servings: 4
• 1 tablespoon whole coriander seed, pods
• 1 1/4 teaspoons cumin seeds
• 1 3/4 teaspoons yellow mustard seeds
• 1 teaspoon ground fresh nutmeg
• 1 pinch cayenne pepper
• 1/2 cup fresh cilantro, finely chopped
• 6 scallions, finely diced
• 1 1/2 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
• 1/2 teaspoon fresh ginger, finely grated
• 4 (6 ounce) chicken cutlets (about 6 oz each)
• 2 mandarin oranges, halved
• fresh cilantro stem, for garnish

Recipe

• 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.