Coriander Chicken in Carrot-Coconut Broth

This dish would be appropriate for special occasions or for serving to guests. But don't let the source (Martha Stewart's Living) intimidate you - it isn't really that cumbersome to assemble or prepare at all. A nice combination of flavors!

Coriander Chicken in Carrot-Coconut Broth

Martha Stewart Living, January 2007

Spice Rub:

1 T coriander seed (whole)

2 1/4 tsp cumin seed

1 3/4 tsp yellow mustard seed

1 tsp nutmeg (ground)

pinch cayenne

1/2 c cilantro, finely chopped

6 scallion, finely chopped

2 1/2 tsp coarse salt

2 tsp ginger, fresh, grated

For chicken:

6 thin carrots, peeled and halved lengthwise

1 red onion, root ends intact, cut lengthwise into 1/2" wedges

1 c coconut mlik

1 c carrot juice

1/2 tsp ginger, fresh, grated

4 chicken cutlets (about 6 oz each)

2 mandarin oranges, halved, or 1 navel orange cut into rounds (optional)

cilantro, for garnish

Preheat oven to 325. Toast coriander seeds, cumin seeds and mustard seeds in a small dry skillet over medium heat, tossing occasionally, until fragrant, 4-5 minutes. Transfer to a plate to cool. Grind to a fine powder in a spice grinder.

Transfer to a bowl stir in nutmeg and cayenne with a fork. Add chopped cilantro, scallions, salt and ginger stir to combine.

Place carrots and onion in a 13x9" baking dish.

Stir together coconut milk, carrot juice and ginger in a glass measuring cup. Pour 1 c mixture over vegetables, and transfer to oven cook 12 minutes. Remove from oven.

Dredge chicken in spice mixture to coat. Set on top of vegetables drizzle with remaining coconut milk mixture.

Cook until chicken is cooked through, 25-30 minutes.

Transfer chicken and vegetables to a plate, and tent with foil.

Ladle about 1 1/2 c pan juices into a small saucepan. Bring to a simmer cook until reduced by half, 6-7 minutes.

Divide chicken and vegetables among 4 plates. Drizzle with sauce. Serve with oranges. Garnish with cilantro sprigs.

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