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Recipe Tags: 30 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion South West Pacific Main Dish Poultry Vegetables Australian Dinner Party Chicken Stove Top Dietary One Dish Meal Gluten Free Low Saturated Fat Low Calorie Low Carb Free Of Something Low In Something Meat Chicken Breasts Chicken Thighs Legs Onions Taste Mood Savory Equipment Presentation Served Hot

Chicken In Coriander Cilantro Sauce

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"

Steps

Heat 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.
Add the onions to the dripping in the pan.
Saut for 1 minute.
Stir in the garlic , wine and coriander stems only and saut for 1 minute longer.
Return the chicken to the pan , add lemon salt and pepper.
Bring the surrounding liquid to the boil.
Cover the pan , reduce the heat and boil gently for 15 minutes.
Stir in the coriander leaves and serve 2 thighs per person.
Serve with rice or cous cous.

Ingredients

olive oil, skinless chicken thighs, onions, dry white wine, fresh cilantro, garlic cloves, salt, black pepper, lemons