So Many Dishes

Fair warning: if you are a person who can’t eat cilantro, you might as well pass on this post. I’m talking about two dishes, both of which include cilantro.

I cook so many different recipes that some of them, as Ken says, fall off the radar. We forget about them until I pick up the cookbook or file and see the recipe as I’m looking for something else. Sometimes, too, I’ll go through the recipe journals that I’ve kept for the past few years. I have annual planners where I note the dish and the location of the recipe for each dinner we cook. It’s a great resource, because it gives me a shortcut for where to find specific recipes, and serves as a reminder of dishes I haven’t cooked in a while. I also notate changes to a recipe and, if it’s a new recipe, our reactions (eg., “amazing,” “never make this again”)

Both our entree and side salad fall into the “off the radar” category. The main dish, lemony chicken with fresh coriander, is something that we used to make frequently. It’s an Indian dish from Madhur Jaffrey, whose cookbooks are always-reliable sources of accessible Indian recipes. It’s a great week night meal.

I should point out, in case you aren’t aware, that cilantro and fresh coriander are the same thing. The term cilantro is used in the US and Canada, and refers to the leaves and stems of the coriander plant, while the seeds are called cilantro. So, depending on the recipe sources, you may see either term.

It’s common practice to skim chicken pieces when cooking Indian recipes. Don’t skip this step. This recipe calls for chicken pieces; I used a bone-in breast half and thighs, because I hate skinning drumsticks. You can add some heat to the dish by adding chopped fresh chili when adding the seasonings, but we prefer it mild.

Lemony Chicken with Fresh Coriander

• Two 1-inch cubes of fresh ginger, peeled and coarsely chopped
• 1 cup water
• 2 tablespoons vegetable oil
• 2 to 2 1/2 lb. chicken parts, skinned
• 5 cloves garlic, peeled and finely chopped
• 3 cups fresh coriander, chopped
• 1/4 teaspoon cayenne pepper
• 2 teaspoons ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon ground turmeric
• 1 teaspoon salt, or to taste
• 2 tablespoons lemon juice

Put the ginger and 4 tablespoons of the water into the container of a blender. Blend until you have a paste.

Heat the oil in a large nonstick pan over medium high heat. When hot, add the chicken pieces in a single layer and brown on both sides. Remove the chicken pieces and put them in a bowl. If necessary, brown chicken in two batches to avoid crowding and promote even browning.

Put the garlic into the same hot oil. As soon as the pieces begin to color, turn the heat to medium and pour in the paste from the blender. Stir and fry for one minute. Add fresh coriander, cayenne, ground cumin, ground coriander, turmeric, and salt, plus the chopped chili if using. Stir and cook for one minute. Return chicken pieces to the pan, as well as any liquid that may have accumulated. Add 2/3 cup water and the lemon juice. Stir and bring to a boil. Cover tightly, turn heat to low, and cook for 15 minutes. Turn the chicken pieces over, cover again, and cook until chicken is tender, 20-30 minutes. Serve with rice. Serves 4.

The salad I made to accompany the chicken is a cucumber salad I found online about 10 years ago. I don’t know the origin of this recipe. I’ve seen the same recipe or slight variations on lots of websites. I suspect it’s so popular because it’s really good.

If you have a mandolin, I highly recommend using it to slice the cucumber. There is no way I can get such thin, even slices with my knife. You can serve this immediately, but it’s better if it has a chance to marinate.

Cilantro-Lime Cucumber Salad

• 1 clove garlic, finely minced
• 2 tablespoons fresh lime juice
• 1/2 teaspoon salt, or to taste
• Black pepper to taste
• 2 tablespoons olive oil
• 1 English cucumber, very thinly sliced
• 4 tablespoons minced cilantro, to taste

Combine the minced garlic, lime juice, salt, and pepper in a medium bowl. Use a whisk to incorporate olive oil.

Thinly slice the cucumber, preferably using a mandolin. Add to the dressing and stir together.

Mince the cilantro and add it to the bowl. Stir to combine. You can either let it marinate in the refrigerator or serve immediately. If it has been refrigerated, let it sit on counter for 10 to 15 minutes before serving. Serves 4.

We had a great dinner. I had a blueberry-ginger chutney that I made for another dinner, and it worked surprisingly well with the chicken. I won’t let this meal slip off the radar again.

Happy eating!