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Chicken in Coriander / Cilantro Sauce

4.5(14)

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. UPDATE!! After much consideration and experimentation, I've double to sauce as suggested by the reviewers - NOTE!! An "average" sized bunch of coriander is 60 grams (2 oz) = 1 1/2 cups chopped

by Chef floWer·published 2007-01-20

Open original recipe

One Dish Meal

Servings

4 serving(s)

Total time

30 min

prep 10 min

Calories / serving

294 kcal

Ingredients (9)

serves

1 1/2 tablespoons olive oilolive-oil
8 skinless chicken thighschicken-thighs
2 large onions, peeled & slicedonion
1 cup dry white winewhite-wine
2 bunches fresh cilantro (** Reminder to use entire coriander, stems and leaf) or 2 bunches fresh coriander, separate stems and leaf then, coarsely chopped (** Reminder to use entire coriander, stems and leaf)coriander
2 garlic cloves, finely choppedgarlic
1 teaspoon salt (or to your personal taste)salt
1 teaspoon black pepper, freshly ground (or to your personal taste)pepper
2 tablespoons lemons, juice of (optional)lemon

Instructions (6 steps)

01Heat 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.
02Add the onions to the dripping in the pan. Sauté for 1 minute. Stir in the garlic, wine and coriander stems only (not leafs at this stage) and sauté for 1 minute longer.