Indonesian Coriander-Honey Chicken July 00

[ElinorC]

I tried this recipe this week and thought the flavors were really fresh and different and it was very easy. I did marinate it longer than specified; 2 hours instead of 10 minutes. It will be a definite repeater.

[lorilei]

Oh, how I wish I had a July issue -- I keep putting off my subscription, and it just /hurts/ to hear about all of these wonderful dishes and be unable to make them!!

Elinor -- Did you use fresh or dried coriander?

[ElinorC]

I used dried coriander. I don't remember what the recipe wanted.

[Natasha]

Hi Lorilei,

Here you go! This looks really easy and good. I think I will try a veg. version of this with tofu or TVP (texturized vegetable protein), and with lots of fresh cilantro. EVERYTHING (okay, almost everything) tastes better with cilantro!!

2 tablespoons peanuts
2 teaspoons bottled minced fresh ginger
3 garlic cloves, peeled
1/3 cup low-sodium soy sauce
1 tablespoon ground coriander
1 tablespoon honey
1/2 tablespoon Thai chili paste
12 skinned, boned chicken thighs (about 1 1/2 pounds)

1. Place the first 3 ingredients in a food processor; pulse 2 or 3 times or until minced. Add soy sauce, coriander, honey, and chili paste, and process until smooth. Place marinade in large bowl; add chicken and toss to coat. Chill 10 minutes. (or longer, as ElinorC did!)
2. Preheat broiler.
3. Remove chicken from marinade; discard marinade. Place chicken on a foil-lined baking sheet; broil 6 minutes on each side or until done. Yield: 6 servings (serving: 2 thighs).

Per serving: 154 cals; 5.2 g fat; 23.1 g protein

[Natasha]

Hi,
My sympathies!! Let me know if you want this posted. It does sound like a keeper!

[lorilei]

I would LOVE this posted -- I need a good excuse to go out and buy some new coriander (I think mine is 2 years old!) -- and I can always use a new chicken dish...

[lorilei]

Good idea, Natasha -- this would probably be a great marinade for baked tofu!!

[BethR]

I've got the ingredients for this dish and I planned on making it tomorrow. Glad to hear you really liked it. Tonight I'm trying the Chinese BBQ Pork Tenderloin. I'll post tomorrow how we liked it.
Beth

[lorilei]

Question for those of you who made this dish?

Did you use red or green chili paste?

I'm sure it could be made with either, but I'm curious to know your input.

[ElinorC]

I used the red chili paste.

[RunnerKim]

Just made this last night and the marinade is wonderful - fragrant and tasty! I did marinate for approximately 12 hours as I made it up in the morning.

Kim

[RunnerKim]

I also used the red chili paste - its what we hand on hand, in a tube.

Kim

[misstapioca]

All the reviews on this were quite helpful. This is a very simple recipe with big flavor! I just ate it along with some rice. I too marinated it over 4 hours, i did find it quite strong. I do advise using light soy sauce. I used full strength mushroom flavored soy sauce because i was out of light stuff.

[Irene Bartlett]

After reading this recipe I couldn't resist ! Right now it's marinating in my refrigerator ! Yummy.... can't wait !:D

[Grace]

I made this for dinner tonight, because I didn't have any ideas at 6:00 p.m. what I was going to make, and I had chicken thighs in the freezer. So I went to my software, punched in thighs, came up with a whole bunch of recipes, and chose this one (not remembering these recent reviews!), because it was fast and used ingredients I had on hand.

We loved this. My husband rated it an 8 (his highest rating to date!).

I did change the 2 tblsp. peanuts for 1 tblsp. peanut butter, and I made a whole batch of the marinade (supposedly enough for 12 thighs) and only used 6 thighs, so they were pretty heavily coated with marinade (MMMMmmmm!). I also grilled them outside instead of in the broiler. Really wonderful. A definite keeper. I also used light soy sauce, which I think was perfect, not too salty at all. Oh, and I didn't have chili paste, but I did have chili garlic sauce, and I used a little bit extra since I think the sauce is a little less potent than the paste.