Coriander Chicken with Hammered Cauliflower

Name: Coriander Chicken with Hammered Cauliflower
Prep time: 1 h 35 min
Cook time: 1 h 35 min
Total time: 1 h 35 min
Yield: 4
Cuisine: Global
Ingredients: 2 bay leaves; 4 bone-in skin-on chicken breasts; 1 head cauliflower, cut into bite-size florets; 3 celery stalks, thinly sliced on the bias; 473 milliliters chicken stock; 2 Tbsps coriander seeds; 237 milliliters dry white wine; 1 bunches fresh chives, finely chopped; 2 cloves garlic, smashed and finely chopped; 59 milliliters golden raisins; 59 milliliters honey; 4 servings Kosher salt; 4 servings Extra-virgin olive oil; 2 Spanish onions, thinly sliced; 59 milliliters pine nuts; 59 milliliters sherry vinegar

Coriander Chicken with Hammered Cauliflower might be just the main course you are searching for. This recipe serves 4. Watching your figure? This gluten free, dairy free, and primal recipe has 751 calories, 46g of protein, and 39g of fat per serving. This recipe covers 35% of your daily requirements of vitamins and minerals. Head to the store and pick up chicken stock, chives, coriander seeds, and a few other things to make it today. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. From preparation to the plate, this recipe takes approximately 1 hour and 35 minutes.

Instructions

Bring a medium pan of well-salted water to a boil.

Ingredients you will need

Water

Equipment you will use

Frying Pan

Toss the coriander seeds into a small dry saute pan and place on medium heat. Toast until the seeds turn slightly yellow and become very aromatic. In a spice grinder or using a mortar and pestle, grind the coriander seeds to a powder.

Ingredients you will need

Whole Coriander Seeds

Seeds

Toast

Equipment you will use

Mortar And Pestle

Frying Pan

Sprinkle the chicken generously with salt and ground coriander. Toss the cauliflower florets into the boiling water and cook until the cauliflower starts to soften but is not mushy, 3 to 4 minutes. Strain and reserve.

Ingredients you will need

Cauliflower

Ground Coriander

Whole Chicken

Water

Salt

Preheat the oven to 350 degrees F.

Equipment you will use

Oven

Coat a large saute pan with olive oil and bring to a medium-high heat.

Ingredients you will need

Olive Oil

Equipment you will use

Frying Pan

Lay 2 of the seasoned breasts skin-side down in the hot pan. Cook until the skin is really brown and crispy, 4 to 5 minutes. DO NOT try to turn the chicken if the skin is sticking. Cook for another minute or so and shake the pan to get it to unstick. Turn the chicken over and brown the other side; remove from the pan and set aside. Repeat with the remaining chicken.

Ingredients you will need

Whole Chicken

Shake

Equipment you will use

Frying Pan

Ditch the oil in the pan and add a little fresh oil.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

Add the celery, garlic and onions. Season with salt and cook until the vegetables are soft and very aromatic, 8 to 10 minutes.

Ingredients you will need

Vegetable

Celery

Garlic

Onion

Salt

Add the wine, honey, vinegar, pine nuts, raisins and bay leaves. Cook for 3 to 4 minutes.

Ingredients you will need

Bay Leaves

Pine Nuts

Raisins

Vinegar

Honey

Wine

Add the cauliflower back in the pan.

Ingredients you will need

Cauliflower

Equipment you will use

Frying Pan

Transfer the cauliflower mixture to a roasting pan or casserole dish. Nestle the chicken on top and add the chicken stock. Cover with foil, place on a sheet tray and cook for 40 minutes. Take the foil off during the last 10 minutes of cooking time.

Ingredients you will need

Chicken Stock