Tuesday, May 8, 2012

Braised Coriander Chicken in Tomato Sauce with Olives and Mint in the Crock-Pot

I've been watching 'The Chew' on abc since it came on this Fall. With Carla Hall, Mario Batali, Clinton Kelley, Michael Symon and Daphne Oz, how could it be bad? I've saved so many recipes from the show to Pinterest, and this is one I've actually tried! Awhile ago, I posted this recipe in the Meal Plan and we enjoyed it that weekend.

This was so yummy! The chicken was melt-in-your-mouth tender and literally was falling off the bone. This is a great crock-pot recipe, with tons of flavor that you only get from searing the chicken first.

It's supposed to have enough leftovers to make the Coriander Enchiladas, but even with a 4 pound chicken, and two of us eating, we didn't have quite enough chicken to make all eight of the enchiladas. So, if you're wanting to make the enchiladas (and trust me, you do), I'd go with a hefty chicken! Or maybe two small chickens. In a pinch, you could use bone in, skin on thighs and breasts.

One great thing about this recipe is that the leftovers can be transformed into something completely different! Enchiladas! I wrote up a post for that one too, you can find it here: Coriander Chicken Enchiladas from leftover Coriander Chicken

This is a great recipe to use a whole chicken, and it's a nice change from a regular roast chicken. It would be great served with roasted potatoes and some broccoli. The flavors are wonderful, the whole family will love it!

Michael Symon's Braised Coriander Chicken in Tomato Sauce with Olives and Mint

1 Whole Chicken (Split in Half)
2 teaspoon Kosher Salt
2 teaspoon Ground Coriander
1 teaspoon Black Pepper
Olive Oil
2 Medium Onions (4 cup with a Medium Dice)
3 Cloves Garlic (Sliced Thinly)
3 cup Whole San Marzano Tomatoes (Crushed Slightly)
1 cup Whole Kalamata Olives
2 1/2 cup Chicken Stock
3 tablespoon Fresh Mint (Torn) I forgot to add this
Orange Zest for garnish, I forgot to buy this so I didn't add it either

Mix together the salt, coriander, and black pepper. Season the chicken on both sides-you will use all of this.

Heat a cast iron skillet over medium-high heat. Add about 3 tablespoons of olive oil. When the oil is hot, add the chicken skin side down and brown on both sides (about 2 minutes per side). Reduce heat to medium and add the onion and garlic to the same pan with a large pinch of salt. Sweat the vegetables for 3-5 minutes until they soften. Deglaze the pan with chicken stock and add olives.

Transfer everything from your pan carefully to a crock pot, set on low. Add crushed tomatoes, with the juices, and a pinch of salt. Cook in crock pot for 4-6 hours.

When ready to serve shred chicken slightly and plate with sauce, garnish with torn mint leaves and orange zest. Serve with your favorite sides.

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