Time to Try Something New On Your Team of Spices!
Around our house, conversations quite often turn to cooking and recipes…and of course to spices! Arguably, the holy trinity of seasonings is salt, pepper, and garlic. Anyone who cooks probably has those basics in their spice cabinet. They are the quarterback, running back, and wide receiver of your spice team. Of course, there are dozens of other herbs and spices that make up the team…some you use frequently, and others only play on special teams. But coriander, despite being one of the most popular spices in many other countries and cultures, is somewhat lesser-known and under-utilized here in the United States, which is unfortunate because it can add a wonderful depth of flavor to many dishes! So today, we’re going to take a gander at coriander (don’t look, my Southern is showing!).
Coriandrum Sativum happens to be one of a few plants that is both an herb (its leaves are known as Cilantro and they season my favorite salsas, guacamoles, and Tex-Mex dishes) and a spice (its seeds are known as coriander). It is mostly grown in Eastern Europe, India, the United States, and Central America, and in its native habitats of Western Asia and the Mediterranean. Early records show that coriander was cultivated in the Hanging Gardens of Babylon around 2000 BC! It is also is high in
In the oven: This method is better for a large quantity of spice. Heat oven to 500 degrees. Spread spices out on a baking sheet and roast until they darken and are aromatic (1-2 minutes).
Allow spices to cool before grinding them.
vitamins and antioxidants and is touted as having a number of health benefits.
Coriander has a sweet, spicy fragrance, but because the aromatic properties fade quickly, it is even better if it is freshly ground just before you use it to release its aroma. Dry roasting whole seeds intensifies the flavors and aromas, and makes it easier to grind using either a mortar and pestle or a spice/coffee grinder.
“My signature fragrance would be herbal – basil mixed with rosemary and coriander.”
Singer/Songwriter Valerie June
Coriander is the basis of many curry powders and popular in dishes in Africa, the Middle East, the Mediterranean, West India, and Mexico; and it is used for pickling sweet-sour pickles and chutneys in the United States. Its’ sweet, warm flavor profile with just a hint of orange peel combines well with other spices on your team, such as allspice, chili, cinnamon, cloves, cumin, fennel, garlic, ginger, mace, and nutmeg.
“What do I do with coriander?” you might ask. It is delicious in sweet dishes with fruits like apples, plums or citrus; and amazing in savory dishes including chicken, pork, fish, onions and potatoes. I have even made cookies with coriander, which were unexpectedly scrumptious! It is also found in some rye bread recipes, and it is used in brewing some beers. Talk about a utility player!
If you need some inspiration for your coriander adventure, try my Coriander Lemon Chicken below. You can make it with rice, or substitute orzo if you prefer. For those of you eating Paleo, you can substitute cauliflower rice as well.
I will add some of my other favorite recipes that use coriander soon…I won’t leave you hanging with that jar of coriander in your spice cabinet! It’s time to call coriander up from the practice squad and add it to your roster!
And always remember to add A Slice of Spice to your every day!
Michele
Coriander Lemon Chicken
Tender juicy chicken with the warm citrus flavors of Coriander and Lemon! All in one pan!
Ingredients
- 3 cups chicken or vegetable stock
- 3 tbsp melted butter Use Ghee for paleo
- 4 tsp sea salt - divided
- 1 tsp cornstarch use tapioca flour or arrowroot for paleo
- 2 Lemons - juiced and zested
- 2 cloves garlic
- 2 cups wild rice or orzo use riced Cauliflower for paleo
- 1 tbsp ground coriander
- 2 tsp black pepper
- 4 boneless, skinless chicken breasts
- 1 lemon - sliced
- 1 tbsp chopped fresh herbs optional
Instructions
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Preheat oven to 375 degrees. Spray 13x9 pan with cooking spray. Pour dry rice or orzo evenly in the bottom of the pan.
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Mix stock, butter, 2 tsp salt, lemon zest and juice, garlic. Gently pour mixture over the rice/orzo. Make sure the liquid covers the rice.
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In a separate bowl, mix the coriander, 2 tsp salt, and pepper. Sprinkle mixture over all sides of the chicken breasts, coating evenly.
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Place the chicken breasts on top of the rice mixture in the pan, pressing it down into the liquid slightly. Top with sliced lemons.
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Bake uncovered until chicken is 165 degrees internally - 35 - 40 minutes.
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Top with chopped fresh herbs such as basil or parsley if desired.
