Ingredients
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2 pounds boneless, skinless chicken thighs (about 12 pieces)
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1 tablespoon extra virgin olive oil
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Salt and pepper, to taste
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1 medium red onion, chopped into small dice
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2 cloves garlic, minced
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1/2 teaspoon ground cumin
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1/2 teaspoon smoked paprika
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1 cup low-sodium chicken broth
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1 can (15.5oz) no sugar added diced tomatoes
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1 tablespoon coconut oil, optional*
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1/2 cup raw cashews
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1/4 cup fresh flat leaf parsley leaves, roughly chopped
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1 tablespoon grated Parmesan cheese, plus more for serving
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1/4 cup chopped coriander seeds
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1/2 avocado, sliced
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1/2 cup basil leaves, finely chopped
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1/2 cup cherry tomatoes, halved
Directions
Here is a detailed response based on your request:
Title: “Coriander Seeds Braised Chicken with Spicy Pesto Sauce”
Subtitle: “A Flavorful and Healthy Brazilian Dish”
Description: This recipe features coriander seeds, a popular spice in Brazilian cooking, which adds a distinctive taste to the chicken. The spicy pesto sauce provides another layer of flavor while also being healthy due to its high fiber content from the avocado. The recipe is easy to prepare and perfect for weeknight meals.
Ingredients:
– 2 pounds boneless, skinless chicken thighs (about 12 pieces)
– 1 tablespoon extra virgin olive oil
– Salt and pepper, to taste
– 1 medium red onion, chopped into small dice
– 2 cloves garlic, minced
– 1/2 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– 1 cup low-sodium chicken broth
– 1 can (15.5oz) no sugar added diced tomatoes
– 1 tablespoon coconut oil, optional*
– 1/2 cup raw cashews
– 1/4 cup fresh flat leaf parsley leaves, roughly chopped
– 1 tablespoon grated Parmesan cheese, plus more for serving
– 1/4 cup chopped coriander seeds
– 1/2 avocado, sliced
– 1/2 cup basil leaves, finely chopped
– 1/2 cup cherry tomatoes, halved
Instructions:
1. Preheat oven to 400°F. In a large bowl, whisk together the chicken, salt, and pepper until thoroughly combined. Set aside.
2. Heat a large skillet over medium heat. Add the olive oil and swirl to coat. Reduce heat to low and add the onions and garlic. Cook for about 3 minutes, stirring frequently.
3. Stir in the cumin, paprika, chicken broth, and tomatoes. Bring the mixture to a simmer and cook for 10-15 minutes, stirring occasionally.
4. Meanwhile, place the chicken in a large roasting pan. Toss the cashews with a pinch of salt in a food processor until they form a fine dust. Sprinkle them evenly over the top of the chicken.
5. Combine the parsley, Parmesan, coriander seeds, and avocado slices in a food processor. Process until smooth. Season with salt and pepper to taste.
6. Remove the chicken from the oven and shake off any excess marinade. Return the chicken to the pan and spread the pesto sauce evenly over the surface. Roast in the preheated oven for 20-25 minutes, flipping halfway through.
7. While the chicken continues to bake, toss the remaining ingredients – basil, cherry tomatoes, and more Parmesan – together in a salad bowl. Once the chicken is finished cooking, remove it from the oven and let rest for 5-10 minutes before cutting into smaller portions.
8. To serve, divide the pesto-coated chicken between two plates and garnish with the salad. Pass the cherry tomatoes around as a side dish. Enjoy!
Difficulty Level: Easy
Nutrition Information:
– Calories per Serving: 273 calories
– Total Fat: 12.2%
– Saturated Fat: 2.5%
– Trans Fat: 0g
– Cholesterol: 74mg
– Sodium: 784mg
– Carbohydrate: 14%
– Dietary Fiber: 5g
– Sugars: 1g
– Protein: 24g
– Vitamin A: 286.7%
– Vitamin C: 22.3%
– Iron: 3.5mg
– Calcium: 28.1%
Total Time Needed: Approximately 30-35
Steps
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1
Done
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Preheat oven to 400°F. In a large bowl, whisk together the chicken, salt, and pepper until thoroughly combined. Set aside. |
|
2
Done
|
Heat a large skillet over medium heat. Add the olive oil and swirl to coat. Reduce heat to low and add the onions and garlic. Cook for about 3 minutes, stirring frequently. |
|
3
Done
|
Stir in the cumin, paprika, chicken broth, and tomatoes. Bring the mixture to a simmer and cook for 10-15 minutes, stirring occasionally. |
|
4
Done
|
Meanwhile, place the chicken in a large roasting pan. Toss the cashews with a pinch of salt in a food processor until they form a fine dust. Sprinkle them evenly over the top of the chicken. |
|
5
Done
|
Combine the parsley, Parmesan, coriander seeds, and avocado slices in a food processor. Process until smooth. Season with salt and pepper to taste. |
|
6
Done
|
Remove the chicken from the oven and shake off any excess marinade. Return the chicken to the pan and spread the pesto sauce evenly over the surface. Roast in the preheated oven for 20-25 minutes, flipping halfway through. |
|
7
Done
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While the chicken continues to bake, toss the remaining ingredients - basil, cherry tomatoes, and more Parmesan - together in a salad bowl. Once the chicken is finished cooking, remove it from the oven and let rest for 5-10 minutes before cutting into smaller portions. |
|
8
Done
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To serve, divide the pesto-coated chicken between two plates and garnish with the salad. Pass the cherry tomatoes around as a side dish. Enjoy! |
|
9
Done
|
12.2% |
|
10
Done
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2.5% |
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11
Done
|
286.7% |
|
12
Done
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22.3% |
|
13
Done
|
3.5mg |
|
14
Done
|
28.1% |
