Almond Coriander Baked Chicken

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In my journey to find a more balanced lifestyle (and I want to emphasize balance. I’m not dieting), I thought about using the large amount of chicken broth currently in my freezer. After marinating on it for awhile (pun intended), I decided on using it to bake a basting liquid to cook chicken in. I then turned that liquid into a sauce. The outcome was pretty amazing. Granted I’m a sucker for bone-in chicken.. and wine. The coriander adds really nice floral notes, and the almonds add a great nuttiness.

It’s so easy to make, and really doesn’t dirty too many dishes in the process.

What you’ll need:

  • Skin on, bone in chicken. (You can use a whole chicken broken down, or what I did, which was two large breasts and a pack of thighs)
  • 1 1/2 cups chicken broth
  • 1/2 cup white wine
  • 2 cloves of garlic, minced
  • 1/8 cup sliced almonds
  • olive oil
  • salt
  • pepper
  • coriander
  • paprika
  • flour

(all of the spices will be dashes, or to taste. I feel like the best way to cook is just to taste as you go… which may be why I’m not a great baker haha)

Preheat the oven to 400 degrees. Take the pieces of chicken. Season both sides with salt, pepper, coriander and paprika. Coat a pan with olive oil, and put on medium-high heat. Place the pieces of chicken skin side down in the hot oil. Brown on both sides and remove from the pan. IMG_2425-1

When the pan cools a little, add the white wine, garlic and almonds. Simmer until the wine reduces some and thickens (it can still be fairly loose). Stirring occasionally. Then add the chicken broth. Once again allow the liquid to reduce. Stirring occasionally. There’s no thickening agent so it won’t become super thick, but when it reduces some and thickens a little take off the heat.

IMG_2429Put the chicken in an oven safe dish, and pour the chicken broth mixture on top of the chicken. Cover with aluminum foil and bake for 25-35 minutes (the thighs take closer to 25 but the breasts take as long as 35. Just keep an eye on it). After about 20 minutes, take off the aluminum foil and allow it to finish uncovered.

When the chicken is finished, take the liquid at the bottom of the pan and put it back into a pot on the stove, and put on medium heat. Whisk in a few pinches of flour until it thickens into a sauce consistency. (**note: you have two options here. Either put a little bit of the broth with the flour beforehand and make a paste before mixing it into the rest of the broth mixture, OR be very very careful and gently sprinkle the flour into the broth while it’s heated on the stove. If you put too much in at once, the flour will clump up and not mix in evenly.**)

Once you get the sauce the correct consistency, drizzle it over the chicken and serve. It’s a really delicious and satisfying dish. Great protein. If you pair with a vegetable then it’s a complete meal!IMG_2430

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