Coriander Chicken Paella

For those of you that wanted the Coriander Chicken Paella recipe, here you go!!

Coriander Chicken Paella

1 tablespoon of coriander seeds, crushed
8 chicken thighs
Kosher salt and freshly ground black pepper
Extra virgin olive oil
1 onion, finely minced
1-inch piece of fresh ginger, peeled and chopped
1 bay leaf
2 cups basmati rice
Grated zest of 1 lemon
1 1/2 cups chicken broth
1 1/2 cups coconut milk
1 cup frozen peas and pearl onions
Mint leaves for garnish
Lemon wedges for garnish

Preheat the oven to 400.
Crush the coriander seeds with a mortar and pestle, or under a cheesecloth, with a rolling pin.
Wash chicken breasts and pat dry. Season with coriander, salt and pepper–pressing into sides of chicken. Heat 2 tbsp of olive oil in a dutch oven over medium-high heat.
Lay the chicken thighs in oil and cook for 3-5 minutes on each side, until golden brown. Remove chicken from the pan.
Reduce heat to medium and add a tablespoon of olive oil.
Add onion, ginger, and bay leaf and cook, stirring, for 3-5 minutes until the onion is soft.
Add rice and season well with salt and pepper. Stir for a minute or two until the rice is well-coated with oil. Stir in lemon zest.
Add coconut milk and chicken broth, stir and to a simmer.
Return chicken to pan. Top with the peas and onions.
Bake uncovered until the rice is tender and the chicken is cooked through, about 30 minutes. Let sit five minutes, garnish with a few mint leaves and lemon wedges, and serve!

Enjoy!

(Thank you for sharing Gay!)
2014.11.15