Garlic-Ginger Chicken With Cilantro and Mint
Senin, 27 April 2020
INGREDIENTS
·
8 garlic cloves, finely
chopped
·
3 Tbsp. fresh lemon
juice (from about 1 lemon)
·
2 Tbsp. finely chopped
fresh ginger
·
3 Tbsp. plus 1 tsp.
extra-virgin olive oil
·
1 Tbsp. finely chopped
cilantro leaves, plus more for garnish
·
1 Tbsp. finely chopped
mint leaves, plus more for garnish
·
1 Tbsp. ground coriander
(freshly ground is best)
·
1 tsp. amchur (dry mango
powder)
·
1 tsp. ground turmeric
·
¾ tsp. kosher salt
·
½ tsp. red chili powder
·
4 skinless, boneless
chicken breasts (½–¾ lb. each)
RECIPE PREPARATION
1.
Mix garlic, lemon juice,
ginger, 3 Tbsp. oil, 1 Tbsp. cilantro, and 1 Tbsp. mint in a medium bowl to
form a paste.
2.
Mix coriander, amchur,
turmeric, salt, and chili powder in a small bowl. Add spice mixture to
garlic-ginger paste and stir well to combine. Transfer marinade to a large
resealable bag.
3.
Place chicken breasts in
marinade and seal bag tightly. Using your hands, gently massage marinade onto
chicken, making sure to evenly coat each breast. Chill 2 hours.
4.
Heat a large skillet
over medium-high. Once pan is quite hot, add remaining 1 tsp. oil, swirling pan
to coat the entire surface. Reduce heat to medium. Remove chicken from marinade
and cook, undisturbed, until lightly golden on one side, 1–2 minutes. Flip
chicken and continue to cook until golden brown on the other side, 1–2 more
minutes. Reduce heat to low, cover, and cook (without peeking!) 10 minutes.
Remove pan from heat and let chicken sit, covered, 10–15 minutes, depending on thickness
of the breasts. Don’t uncover, or you’ll release the hot steam that cooks the
chicken.
5.
Check to make sure the
breasts are cooked through—there shouldn't be any pink in the middle, and if
you have an instant-read thermometer, the chicken should register 165°.
Transfer chicken to a cutting board and slice into strips. Transfer to a
platter. Garnish with cilantro and mint.
source :www.bonappetit.com