Best 2 Cochin Coriander Cumin Chicken For Passover Recipes

**Cochin Coriander Cumin Chicken: A Culinary Journey to Indian Flavors for Passover**

Embark on a culinary journey to the vibrant streets of Cochin, India, where flavors dance in harmony and spices tell tales of tradition. In this article, we present a collection of delectable Passover recipes centered around the Cochin Coriander Cumin Chicken, a dish that captures the essence of this captivating city.

Our main attraction, the Cochin Coriander Cumin Chicken, is a symphony of flavors that combines tender chicken, aromatic coriander, and earthy cumin. Marinated in a fragrant blend of spices, this dish tantalizes the taste buds with every bite.

Alongside this flavorful chicken, we offer a medley of irresistible accompaniments that complete the Cochin dining experience. Prepare your palate for the tangy and refreshing Green Mango Salad, where sweet mangoes meet zesty lime and cilantro. Then, dive into the creamy and comforting Coconut Milk Rice, a staple in many Indian meals.

To add a pop of color and a burst of flavor to your spread, try the vibrant Beetroot Salad, where roasted beets are tossed in a tangy dressing. And for a side dish that packs a punch, the Spicy Potato Stir-Fry delivers a delightful balance of heat and spice.

But the culinary adventure doesn't stop there. We also have a collection of delectable desserts to satisfy your sweet cravings. Indulge in the rich and nutty Coconut Macaroons, perfect for a Passover treat. And for a refreshing finish, the Pineapple Kesari, a semolina-based dessert, offers a delightful blend of sweetness and tanginess.

So, gather your ingredients, put on your apron, and let the flavors of Cochin transport you to a world of culinary wonders.

Check out the recipes below so you can choose the best recipe for yourself!

KISHKE

Kishke image

Provided by Joan Nathan

Categories side dish

Time 2h

Yield About 8 servings

Number Of Ingredients 9

Ingredients

6 tablespoons chicken fat, suet or vegetable oil
1 medium to large onion, cut in 1-inch pieces
1 clove garlic, chopped
1 stalk celery, cut into chunks
1 large carrot, peeled and cut into chunks
1 cup matzo meal
1 teaspoon salt, or to taste
1/8 teaspoon freshly ground black pepper, or to taste
1/8 teaspoon hot paprika

Steps:

Preheat oven to 425 degrees. Line a baking sheet with a double layer of foil 12 inches long, topped with a sheet of parchment paper the same size.
In a skillet over medium-low heat, heat 4 tablespoons fat or vegetable oil, and sauté onion and garlic until soft and golden. Cool slightly and pour everything, including fat, into a food processor equipped with a steel blade.
Add remaining 2 tablespoons fat or oil, celery, carrot, matzo meal, salt, pepper and paprika to food processor. Pulse until vegetables and fat are incorporated into a paste. Transfer mixture to parchment paper, and shape into a knockwurst-like cylinder about 9 inches long and 1 3/4 inches in diameter. Enclose parchment and foil firmly around cylinder, folding ends under.
Bake for 30 minutes, then reduce heat to 350 degrees and cook until kishke is solid, 45 to 60 minutes more. Unroll kishke to expose surface; return to oven just until top is lightly browned and slightly crisped, 10 to 15 minutes. Cool slightly, and cut into rounds. If desired, serve as a side dish with pot roast or roast chicken.

Nutrition Facts : @context http, Calories 126, UnsaturatedFat 6 grams, Carbohydrate 9 grams, Fat 10 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 3 grams, Sodium 116 milligrams, Sugar 1 gram

CHICKEN LIVERS, WITH CUMIN AND CORIANDER

Chicken Livers, With Cumin and Coriander image

Provided by Moira Hodgson

Categories easy, quick, sauces and gravies, appetizer

Time 15m

Yield 4 servings

Number Of Ingredients 11

Ingredients

1 pound chicken livers
Flour for dredging
1 tablespoon safflower oil
1 tablespoon butter
1 clove garlic, minced
2 shallots, minced
1/2 teaspoon ground cumin
1/4 teaspoon ground coriander
1/2 cup heavy cream
Coarse salt and freshly ground pepper to taste
2 tablespoons fresh coriander, chopped

Steps:

Dredge the chicken livers in the flour and brown them in the butter and oil. Remove and set aside.
Saute the garlic and shallots for two minutes. Add the cumin and coriander. Return the chicken livers to the pan and add the cream, salt and pepper. Cook until the livers are pink in the center and the sauce has thickened.
Garnish with coriander and serve.

Nutrition Facts : @context http, Calories 324, UnsaturatedFat 10 grams, Carbohydrate 9 grams, Fat 23 grams, Fiber 1 gram, Protein 21 grams, SaturatedFat 11 grams, Sodium 429 milligrams, Sugar 3 grams, TransFat 0 grams

### Tips

Use fresh coriander and cumin. Fresh herbs and spices will give your dish the best flavor. . Don't be afraid to adjust the amount of spices. This recipe is a good starting point, but you can add more or less coriander, cumin, or other spices to taste. . Serve with your favorite sides. This dish is great with rice, quinoa, or pita bread. . Make it ahead of time. This dish can be made up to 3 days in advance and reheated when you're ready to serve. .

### Conclusion ```html

This Cochin coriander cumin chicken recipe is a delicious and easy-to-make dish that is perfect for Passover or any other occasion. The chicken is tender and flavorful, and the coriander and cumin give it a unique and delicious taste. This dish is sure to be a hit with your family and friends. .

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