Best 6 Coriander Chicken With Tomato Corn Salad Recipes

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Embark on a culinary journey with our delightful Coriander Chicken with Tomato Corn Salad, a tantalizing dish that harmonizes bold flavors and vibrant colors. Succulent chicken breasts, marinated in a zesty blend of coriander, garlic, ginger, and aromatic spices, are grilled to perfection, exuding a smoky and savory allure. The refreshing Tomato Corn Salad, a symphony of juicy tomatoes, sweet corn kernels, crisp red onions, and zesty cilantro, adds a vibrant counterpoint to the richness of the chicken. A tangy dressing, crafted from lime juice, olive oil, and a hint of honey, enhances the salad's flavors, creating a burst of freshness in every bite. Prepare to indulge in a delectable symphony of textures and tastes with this irresistible Coriander Chicken with Tomato Corn Salad.

Let's cook with our recipes!

SHEET-PAN CORIANDER CHICKEN WITH CARAMELIZED BRUSSELS SPROUTS



Sheet-Pan Coriander Chicken With Caramelized Brussels Sprouts image

Brussels sprouts cozy up to chicken in this sheet pan supper. When the brussels are blasted with enough heat, they get intensely sweet, losing the mustardy, cabbage-like bite they have when they are cooked to a lesser degree. Both sprouts and chicken caramelize and brown, getting soft in the middle and crisp at the edges. Coriander seeds add a citrus spiciness to the pan, intensified by grated lemon zest, while garlic and crushed red pepper just make everything else even more delicious. Try it with polenta on the side.

Provided by Melissa Clark

Categories     dinner, main course

Time 50m

Yield 3 servings

Number Of Ingredients 10

1 lemon
2 teaspoons whole coriander seeds
3 pounds bone-in chicken pieces (use your favorite parts)
1 1/2 pounds brussels sprouts, trimmed, halved if large
1 1/2 teaspoons ground coriander
2 1/2 teaspoons kosher salt
1/2 teaspoon red pepper flakes
5 garlic cloves, smashed and peeled
1/4 cup plus 2 teaspoons extra-virgin olive oil
1 tablespoon Dijon mustard

Steps:

  • Grate lemon zest, and then quarter the bald lemon, seed the quarters, and set them aside.
  • In a small, dry skillet set over medium heat, toast coriander seeds until fragrant, about 2 minutes. Crush the seeds lightly in a mortar and pestle or with the flat of a heavy knife blade.
  • Pat chicken pieces dry, and place them in a large bowl along with brussels sprouts. Add crushed coriander seeds, ground coriander, lemon zest, salt, red pepper flakes, garlic and 1/4 cup olive oil. Toss well. Marinate at room temperature for at least 30 minutes, or up to overnight in the refrigerator.
  • Heat oven to 425 degrees.
  • In a small bowl, whisk mustard with remaining 2 teaspoons olive oil. Arrange chicken pieces on a large rimmed baking sheet and brush the mustard mixture over them. Scatter the brussels sprouts around the chicken.
  • If using breast meat, roast until pieces are just done, 20 to 25 minutes, then transfer to a plate and tent it with aluminum foil to keep warm while dark meat and brussels sprouts finish cooking, another 5 to 10 minutes. (If you are only using dark meat, roast chicken and brussels for 25 to 35 minutes total.) Serve with reserved lemon wedges on the side.

Nutrition Facts : @context http, Calories 1281, UnsaturatedFat 61 grams, Carbohydrate 25 grams, Fat 91 grams, Fiber 10 grams, Protein 93 grams, SaturatedFat 23 grams, Sodium 1704 milligrams, Sugar 6 grams, TransFat 0 grams

CHICKEN WITH CORIANDER



Chicken With Coriander image

Provided by Marian Burros

Categories     dinner, main course

Time 35m

Yield 2 servings

Number Of Ingredients 7

6 chicken thighs
2 tablespoons butter
2 large onions, sliced thin
1 1/2 tablespoons finely chopped fresh coriander
1 8-ounce can tomato puree
1 1/2 teaspoons Worcestershire sauce
Salt and freshly ground black pepper to taste

Steps:

  • In medium frying pan heat butter and saute chicken until it is golden on both sides.
  • Slice onions and when chicken is turned, add onions. Stir occasionally until onions are soft.
  • Chop coriander and add with puree, Worcestershire, salt and pepper to chicken. Cover, reduce heat and cook until chicken is tender, about 20 minutes.

Nutrition Facts : @context http, Calories 1165, UnsaturatedFat 50 grams, Carbohydrate 19 grams, Fat 86 grams, Fiber 4 grams, Protein 77 grams, SaturatedFat 28 grams, Sodium 1530 milligrams, Sugar 9 grams, TransFat 1 gram

CILANTRO AND CORIANDER CHICKEN



Cilantro and Coriander Chicken image

Provided by Food Network

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 11

2 tablespoons grapeseed oil
1 tablespoon minced garlic
1 tablespoon minced ginger
1 tablespoon coriander seeds
1 tablespoon garam masala
A pinch of salt and pepper
2 tablespoons tomato paste
4 chicken legs
3 cups chicken broth
1 cup chopped fresh cilantro
1/2 cup crushed tomatoes

Steps:

  • Place a large skillet over medium heat and add the oil. When it is hot, add the garlic and ginger and cook for 1 minute. Add the coriander, garam masala and salt and pepper, and cook for 30 seconds. Stir in the tomato paste, and then add the chicken legs. Sprinkle with salt and let them cook for 5 minutes. Add the chicken broth, cilantro and crushed tomatoes, and let it simmer until the chicken is fully cooked, about 30 minutes. Serve with plenty of sauce.

CORIANDER CHICKEN WITH TOMATO CORN SALAD



Coriander Chicken With Tomato Corn Salad image

Make and share this Coriander Chicken With Tomato Corn Salad recipe from Food.com.

Provided by appleydapply

Categories     Chicken Breast

Time 20m

Yield 4 serving(s)

Number Of Ingredients 16

1 tablespoon olive oil
1 1/2 teaspoons ground coriander
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon chili powder
1/8 teaspoon ground cinnamon
1/8 teaspoon black pepper
4 boneless skinless chicken breast halves (6-ounces each)
2 cups cherry tomatoes, halved
1/4 cup sliced green onion top
2 tablespoons thinly sliced fresh basil
1 tablespoon balsamic vinegar
1 teaspoon olive oil
1/4 teaspoon salt
1/8 teaspoon black pepper
1 cup corn kernel (from a 7 oz can, or frozen, or fresh)

Steps:

  • To prepare the chicken:.
  • Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat.
  • Combine coriander and the next 5 ingredients (coriander through 1/8 teaspoon black pepper); rub evenly over both sides of chicken.
  • Add chicken to pan; cook 5 minutes on each side or until done.
  • To prepare salad:.
  • Combine tomatoes and remaining ingredients, tossing well. Slice chicken; serve over salad.

CORN SALAD WITH TOMATOES, BASIL AND CILANTRO



Corn Salad With Tomatoes, Basil and Cilantro image

High summer produce comes together in this simple mix, tangy with lime juice and full of fresh herbs. Even in the height of the season, corn gets a touch sweeter when heated, and the easiest way to do it is in the microwave. It takes just a few minutes to zap the corn cobs in their husks, which makes them easy to shuck. The silks will slip right off the sweeter and still-crisp corn. Picking basil and cilantro leaves by hand then tearing them right over the salad keeps their delicate fragrance intact. Serve this with anything off the grill or alongside tacos or sandwiches.

Provided by Genevieve Ko

Categories     dinner, easy, lunch, quick, snack, weeknight, salads and dressings, vegetables, side dish

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 8

5 ears of corn
1 pint cherry or grape tomatoes, halved
1 lime
3 tablespoons extra-virgin olive oil
Salt
1/4 teaspoon minced seeded fresh habanero or other very hot chile (optional)
1/2 cup fresh basil leaves
1/4 cup fresh cilantro leaves

Steps:

  • Microwave the corn in their husks on high for 3 minutes. Shuck the corn - the silks will come off easily. (If you want to boil or steam the corn on the stovetop, you can shuck the corn first then cook just until brighter in color, 2 to 3 minutes.) Cut the kernels off the cobs, transfer them to a large bowl and add the tomatoes.
  • Finely grate the zest of the lime directly over the corn mixture, then squeeze the juice from the lime all over. Add the oil, a generous pinch of salt and the chile, if using. Mix well, then tear the herbs over the salad and gently fold them in. Season to taste with salt and serve, or refrigerate in an airtight container for up to 1 day.

GRILLED CHICKEN WITH TOMATOES AND CORN



Grilled Chicken With Tomatoes and Corn image

While you could rest grilled chicken on a cutting board to ensure the juices don't run out of the meat when it's sliced, a more delicious option is to place the chicken on a pile of tomatoes, corn and red onion. The seasoned drippings act as a no-effort warm dressing, bolstering the flavor of the vegetables and softening their raw edges. Before grilling, the chicken is rubbed with chili powder, the spice mix that typically includes dried oregano, garlic, onion, cumin and ground chiles, for complex flavor with minimal effort. Fresh oregano, while optional, emphasizes the herbs in the chili powder. Use this technique of resting grilled proteins on fresh produce for many summer dinners: pork chops on peaches, steak on chopped scallions and ginger, sausages on radicchio and halloumi on citrus.

Provided by Ali Slagle

Categories     dinner, easy, quick, weekday, poultry, main course

Time 30m

Yield 4 servings

Number Of Ingredients 8

1 1/2 pounds boneless, skinless chicken thighs, patted dry
3 tablespoons extra-virgin olive oil, plus more for greasing the grill grates
1 tablespoon chili powder
Kosher salt (such as Diamond Crystal)
1 1/2 pounds large ripe tomatoes, thinly sliced
1 ear of corn, kernels cut from the cob (about 1 cup kernels)
1 small red onion, thinly sliced
1 tablespoon fresh oregano leaves (optional)

Steps:

  • Heat the grill to medium-high. In a medium bowl, coat the chicken with 2 tablespoons olive oil, the chili powder and 1/2 teaspoon salt; set aside. (You can do this step up to 1 day ahead; refrigerate and bring to room temperature before cooking.)
  • On a large platter, layer the tomatoes, corn kernels, red onion and fresh oregano (if using). Season with 3/4 teaspoon salt and drizzle with the remaining 1 tablespoon olive oil.
  • When ready to grill, clean the grates with a grill brush, then lightly grease the grates. Grill the chicken until browned and cooked through, and it releases easily from the grates, 5 to 7 minutes per side. (If flare-ups occur, move the chicken to an area of the grill with smaller flames underneath. For a gas grill, close the lid between flips, listening and peeking occasionally for flare-ups.)
  • Transfer the chicken to the platter. Let rest for 5 to 20 minutes before serving.

Tips:

  • For the best flavor, use fresh coriander leaves.
  • If you don't have coriander seeds, you can use ground coriander instead. Just use half the amount.
  • To make the chicken extra crispy, cook it over medium-high heat.
  • If you don't have a grill, you can cook the chicken in a skillet over medium heat.
  • The tomato corn salad is a great way to use up leftover corn on the cob.
  • You can also add other vegetables to the salad, such as cucumbers, bell peppers, or zucchini.
  • Serve the coriander chicken with the tomato corn salad for a delicious and healthy meal.

Conclusion:

Coriander chicken with tomato corn salad is a flavorful and easy-to-make dish that is perfect for a summer meal. The chicken is marinated in a flavorful blend of coriander, cumin, and yogurt, then grilled until cooked through. The tomato corn salad is a refreshing and light side dish that is perfect for a warm day. This dish is sure to be a hit with your family and friends.

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