This is a fabulous way to revive the same ol’ chicken recipes you’ve been using every week for your family. We came across this flavor combination years ago from Michael Symon but I’ve done this so many times I’ve strayed pretty far from the original recipe for chicken wings and have adapted it to be a wonderful roasted chicken dish. Have you ever used coriander seeds in your cooking before? It’s got this tutti-fruity flavor that reminds me of Fruity Pebbles cereal (don’t be horrified, it’s actually really good). And combine that flavor with cinnamon and the smokiness of cumin and something kind of magical happens.
If you have a problem spending money on a spice you hardly use, let me be the first to direct you to the Ghandi Bazaar on 34th Street here in Lubbock. If you don’t live in Lubbock, find a local Indian food market or some kind of ethnic market because they sell spices CHEAP. Why? Because they USE THEM A LOT. It’s a staple to most other cultures like flour and sugar is to an American. We bought a 16 oz bag of coriander seeds at Ghandi Bazaar for $2! That sure beats a tiny jar for $4.50 at the grocery store. I don’t think I’ll ever use it up…unless I keep making this chicken…which I need to do this week.
1 chicken, cut into 8 pieces (or pre-cut, but make sure it’s bone-in and skin on)
1/4 cup crushed coriander seeds
1 TBS cinnamon
2 tsp ground cumin
1 TBS kosher salt
1/4 cup olive oil
Preheat oven to 375F.
In a large, ziplock bag, add the chicken pieces and the spices and rub everything around until the chicken is completely coated. Pour in the olive oil and mush the bag around again, making sure (to the best of your ability) that all the chicken is coated relatively even.
In a 9×13″ glass pan, or on a cooking rack over a rimmed baking sheet sprayed with oil, add the chicken, evenly spaced apart. Roast for 25-30 minutes, or until a thermometer reads 165 in the thickest piece. I can’t cook chicken without a meat thermometer, so I can’t tell you an exact time. I just start taking the temp after 30 minutes and leave it in there if it’s not done.
*so good I made it twice on this blog 😉 with slightly different ratios this time. See? I change it all the time. But it’s always good!
I made one of our favorite Indian dishes the other day from a recipe I saw in the latest issue of Real Simple Magazine and it turned out great! We had a ton of leftovers and so the next day, I decided to turn them into these amazing little sub sandwiches. With tons of cilantro, crunchy cucumber and cold sour cream to offset the spicy chicken, it became the perfect sandwich. I highly recommend doing this original recipe and then adapting it into these tasty little sandwiches. It would also make an amazing wrap with black beans and rice!
1-15 ounce can crushed tomatoes
1 medium onion, chopped
2 cloves garlic, chopped
2 tablespoons tomato paste
2 teaspoons garam masala
salt and pepper
1 1/2 pounds boneless, skinless chicken thighs (about 8 and I used bone-in and the bones came right out – no problem)
1/2 cup heavy cream
In a 4-6 quart slow cooker, add the tomatoes, onion, garlic, tomato paste and spices and stir and taste for seasoning. Place the chicken thighs over the tomato mixture and cook on low for 8 hours or on high for 4. Shred the chicken and remove bones (if you used bone-in). Stir in the heavy cream and let it keep cooking for about 10 minutes while you get everything else ready. Serve over rice with lots of cilantro, or make these sandwiches by splitting hoagie rolls down the center and layering the chicken with sour cream and topping with fresh sliced cucumber and cilantro. And garnish with lots of sriracha sauce for extra spice!
This was a fabulous meal last night. I love the combination of coconut shrimp, but had no shrimp on hand and so I did the same crust on cut up fillets of tilapia and it worked perfectly. We made our quick, crunchy cabbage slaw and srirracha mayo and it was the perfect combination: crunchy, sweet, spicy and satisfying! I did a different version of this with my corn slaw recipe, but the addition of the coconut has made it my new favorite! And Olive ate hers deconstructed (who cares) and gave the fish her “more, please” seal of approval.
Mealtimes around here have become more routine. I don’t have as much time to plan out weekly menus or to be creative with new riffs on old classics. I suppose you could say I’m just keeping us alive! But I do make an effort to offer variety and color and make most meals, although there’s the very necessary trip to Torchy’s about once a week 🙂 I’ve learned to give myself a break from the demands of perfection (a struggle of mine) since this sweet baby came along in November. I think with every child you have, you get one step further away from the possibility of having all your ducks in a constant, shiny row. And I am kinda digging it. I think everyone feels a little bit happier when I don’t consider frozen chicken nuggets to be some sort of personal failure. 😉
Crunchy Coconut Crusted Fish Tacos with Cabbage Slaw and Sriracha Mayo
For the Fish:
3 Tilapia (or other white fish) fillets
1/2 cup sweetened coconut flakes
1/2 cup panko breadcrumbs
1/3 cup flour
For the Slaw:
2 cups chopped purple cabbage
1/2 red onion, sliced thin
2 carrots, shredded
1/4 cup cilantro
1/3 cup mayo
1 TBS red wine vinegar
1 tsp sugar
salt and pepper to taste
Cut the fish into 1/2 inch strips and season with salt and pepper. Set up three bowls: the first with flour, the second with the two beaten eggs and the third with the coconut/panko combination. Dredge each piece of fish in flour, then egg, then coconut/panko and set on a paper towel to rest while you do the remaining pieces. Heat up olive or coconut oil in a pan and fry the fish till they are golden on each side and place on a paper towel or baking rack to drain. Keep warm in a 200 degree oven while you get the rest of dinner prepared.
For the slaw: combine all the ingredients and adjust seasoning as you like. More vinegar, salt or pepper. For the Sriracha mayo, just add sriracha to mayo. Duh. Not much to it, but it’s amazing with these tacos. I did about a 1/4 cup to 1 TBS ratio for ours. Adjust based on your desired level of spiciness! To serve, start with a good amount of the mayo on a tortilla, add two fish sticks and plenty of slaw. Enjoy!