VideoNEW
Podcasts
Blogs
Watch Video
Cuisine Category
Key Ingredient
Food Category
Special Consideration
Listen
You need to upgrade your Flash Player This is replaced by the Flash content. Place your alternate content here and users without the Flash plugin or with Javascript turned off will see this.
- Cuisine: Moroccan
- Prep Time: 1 hr(s)
- Cook Time: 30 min(s)
- Serves 4
Coriander chicken partners well with crispy cumin potato jackets, given to us by Moroccan chef Hassan M'Souli. In this podcast, he talks of the importance of coriander and cumin in Moroccan cuisine.
Ingredients
4 grain-fed chicken breast fillets, skin on1 tbsp cumin seeds, roasted and crushed
½ preserved lemon, flesh only, chopped
2 tbsp olive oil
1 litre water
2 bunches coriander, folded and tied
4 chicken necks
Salt, to taste
2 tbsp cream
1 tbsp butter
2 tbsp chopped coriander
Crispy cumin potato jackets, to serve
Preparation
Make about 4 slits in the skin side of each chicken breast about 1cm deep.Roast the cumin seeds in a dry frying pan until fragrant. When cool, crush in a mortar and pestle.
Combine half the cumin, the preserved lemon flesh and 1 tablespoon of olive oil in a small bowl. Rub the mixture into the chicken breasts and set aside to marinate.
Place the water in a saucepan. Add the coriander bunches, chicken necks and salt, and bring to the boil. Cook until the mixture reduces to 2 cups.
Strain the coriander stock into a clean pan, add the remaining crushed cumin seeds, cream and half the butter. Simmer over low heat for about 10 minutes or until reduced, thickened and creamy. Sprinkle over the chopped coriander and remove from heat.
In a hot frying pan, add the remaining olive oil and butter, and cook the chicken, skin-side down, for about 5 minutes or until golden brown. Turn over and cook for a further 10 minutes until just cooked and still juicy on the inside.
To serve, place the crispy cumin potato jackets into the centre of each serving plate. Top with chicken breast, and pour coriander sauce over the chicken and around the plate.
If you enjoyed this Coriander chicken recipe then browse more Moroccan recipes, meat recipes, prepare ingredients in advance recipes and our most popular hainanese chicken rice recipe.
Moroccan Restaurants
Displaying 10 of 55 Moroccan Restaurants.
| Restaurant | Book Online | Suburb | |
| 1. | Builders Arms Hotel, bandroom | Fitzroy | |
| 2. | Moroccan Soup Bar | Fitzroy North | |
| 3. | African Feeling | Newtown | |
| 4. | Alhambra | Manly | |
| 5. | Out of Africa | Manly | |
| 6. | Kazbah On Darling | Balmain | |
| 7. | Cafe Mint | Surry Hills | |
| 8. | Sumac | Sydney | |
| 9. | Little Moorish Restaurant | East Perth | |
| 10. | Veritas Restaurant | Highgate |
Featured Food & Recipes
Hot Tips
Chopping an onion
Cut the onion it in half across the base (leaving a portion of root on each half - this will help keep the onion together while slicing), peel the onion and place cut side down. Make multiple cuts long ways from top to bottom but not through the root at the end. The more cuts, the finer the dice.
Glossary
Bay Leaves
Bay leaves are one of the few herbs that don't lose their flavour when dried, rather the flavour is more intense. Can be bought as whole dried leaves or ground and is also popular as a fresh herb.
