"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Cilantro Chicken Recipe

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This recipe for Cilantro Chicken, by , is from The Kearney Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Karen Kearney
Added: Tuesday, January 6, 2009

Category:
Category:

Ingredients:  
Ingredients:  
3-inch piece of fresh ginger, coarsely chopped
5 good-sized cloves garlic, coarsely chopped
1 tsp. salt
2 tsp. lemon juice
4 chicken legs, skinned and separated into drumsticks and thighs (The recipe calls for this, but I just use 1-1 1/2 lbs chicken breast)
1 medium tomato (about 5 ounces), chopped
3 lightly packed cups cilantro leaves and small stems
2 to 3 fresh hot green chilies, coarsely chopped
1 tsp. tomato paste
3 tbsp.. olive or corn oil
1 cup plain yogurt, lightly beaten with a fork

Directions:
Directions:
Put the ginger, garlic, 1/4 teaspoon of the salt, and the lemon juice into a blender. Add about 2 tablespoons of water and blend, pushing down with a rubber spatula if necessary, until smooth. Place the chicken pieces in a stainless steel or non-metallic bowl. Pour the ginger mixture over the top and rub it in. Cover the bowl with plastic wrap and refrigerate for 30 minutes or for up to 24 hours. Without bothering to clean out the blender, put into it the tomato, cilantro, chilies, tomato paste, the remaining 3/4 teaspoon of salt, and 2 tablespoons of water. Blend until smooth.

Pour the oil into a large, nonstick, lidded pan and set over high heat. When very hot, put in the chicken pieces, together with the marinade. Fry, stirring, until the chicken pieces are light brown on all sides, about 10 minutes. Add the tomato mixture from the blender. Continue to cook, stirring, until the sauce is thick and clings to the chicken and the oil separates from it, another 10 minutes. Add the yogurt. Stir and cook until the yogurt disappears and leaves a thick sauce edged with oil, 4 to 5 minutes. Cover, reduce the heat as low as possible, and cook for 5 to 10 minutes, or until the chicken is tender. If you think that he pan is drying out too much, stir in a tablespoon or two of water. Serve with white rice. ( I like basmati.)

Personal Notes:
Personal Notes:
Served with a Riesling wine...mmmm.

 

 

 

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