By justcallmetoni on March 15, 2006
Photo by Rita~
Photo by Rita~
"Found the original recipe in one of those supermarket magazines. (Don't ask me why I still buy them despite the fact that I have hundreds of recipes saved in my cookbooks here waiting to try.) Easy to prepare and great results make this a winner for me. The original calls for conventional (out of the jar) ground corriander. I like to toast my seeds and coarsely grind them as it adds a nice toasty flavor and rustic look to the dish. Do what works best for you. Please note preparation time does not include 3-24 hour marinading time."
Serving Size: 1 (184 g)
Servings Per Recipe: 4
"This is lovely! I served it with some steamed green beans. It didn't need anything more. I didn't really pick this for PAC Fall 2006, but it is one of my adoptees and within the time frame... :) Nice light flavors. I omitted the pepper b/c DH wouldn't like it. Freezes beautifully. I'm having the leftovers for lunch today."
"Great chicken recipe Toni! I did reduce the coriander powder a little and increased the garlic, I marinaded them for about 5 hours, we enjoyed this for dinner tonight, thanks...Kitten:)"
"Loved This! The citrus aroma came through in the seeds with the added lemons this was is a must have recipe. I used my coriander seeds from my home grown cilantro. I had 2 chicken breasts and 1 boneless pork chop. This can be used on fish as well. This I will make again! Thanks Toni."
"This chicken is so moist and tender. I put it in the marinade in the morning and fixed it for dinner. The jalapeno adds a subtle heat without overpowering the remaining ingredients. "
"Great dish. I used a whole fryer, cut up and doubled the number of jalapenos. The hot and sweet flavors blended together so well. I'll be making this again. Thanks for posting. "