CorianderChicken

By Phillips

Ingredients

• 12 skinless boneless chicken thighs, about 3 Ibs (1.5 kg)
• 2 tbsp minced peeled gingerroot
• 2 tbsp minced garlic
• 2 tsp salt or to taste
• Juice of 1 lime or lemon
• 3 tbsp vegetable oil
• 5 tbsp coriander seeds, freshly toasted and powdered in spice grinder (to yield about 1/4 cup/50 mL powder)
• 1 tbsp freshly ground black pepper
• 2 green onions, finely sliced, with some green, for garnish

Preparation

Step 1

1. Rinse chicken and pat dry.
2. In a large bowl, combine ginger, garlic, salt and lime juice. Add chicken and toss to coat. Cover and marinate in refrigerator for I hour.
3. In a large saucepan, heat oil over medium-high heat. Add chicken with marinade and saute until juices exuded'from chicken cook down. When there is no more liquid, continue to brown chicken. The entire process will take 10 to 12 minutes.
4. Reduce heat to medium. Mix in coriander and pepper. Saute for 2 minutes longer. If necessary, add water, 1 to 2 tbsp (15 to 25 mL) at a time, to prevent chicken from sticking to pan while browning.
5. Add 1/3 cup (75 mL) water. Cover and simmer until chicken is no longer pink inside, 8 to 10 minutes. Shake pan periodically to prevent burning. There' should be no liquid left in the pan and a thick gravy should coat the chicken.
6. Garnish with green onions.