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Sunday, October 11, 2015

Hello Fresh Coriander and Cumin Crusted Chicken

This recipe is recipe #2 from my recent Hello Fresh box.  I made it and served it on top of the suggested (and delicious) Israeli Couscous Salad.  On the side I served some baked roasted squash.  This was delicious!  Not necessarily a recipe for kids-unless they are little foodies.

2 chicken breasts
1 lemon
1 zucchini
1 shallot, chopped
1 T. whole coriander seeds
1 Y. whole cumin seeds
1/2 c. couscous
1/4 oz. fresh parsley, chopped
2 oz. goat cheese
2 T. olive oil

Slice the lemon in half.  Slice the ends off the zucchini, then slice into thins slices.  Lay zucchini slices in a 13 x 9 pan along with the lemon slices -cut side down.  Sprinkle some olive oil over the top.  Place in a preheated 400 oven.  Bake for 10 minutes, stir zucchini and bake an additional 9 minutes.  Remove from oven.

Butterfly cut chicken breasts.  In a dry saucepan over medium heat, toast the cumin and coriander seeds. Stir and toast for one minute.  Remove from heat.  Place seeds in a plastic bag then crush by pounding with a mallet, rolling pan or knife.

Sprinkle chicken breasts with salt and pepper.  Sprinkle both sides with crushed seeds.  Place 1 T. olive oil in saute pan.  Heat to medium heat, add chicken breasts.  Cook 4 minutes on each side or until no longer pink.  Remove from heat and cut into strips.

In a medium saucepan bring water to boil.  Add couscous and cook for 9 minutes.  Drain and rinse with cold water.  Place couscous in a bowl with goat cheese, 1 T. olive oil, zucchini, parsley, shallot and juice of one of the lemon halves.

Place salad on plates, top with chicken strips.  Squeeze remaining lemon half juice over chicken.

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