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Simply Organic Coriander -- 2.29 oz


Simply Organic Coriander
  • Our price: $4.18

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Simply Organic Coriander -- 2.29 oz

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Simply Organic Coriander Description

  • Coriander Seed
  • USDA Organic

Warm and citrus at the same time, coriander seed is enjoyed in curries and chili, cookies and cakes. A sister to cilantro--both come from the same plant--coriander seed has a lovely, fragrant aroma once ripened, while cilantro is often described as foetid.

*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.

The product you receive may contain additional details or differ from what is shown on this page, or the product may have additional information revealed by partially peeling back the label. We recommend you reference the complete information included with your product before consumption and do not rely solely on the details shown on this page. For more information, please see our full disclaimer.
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Oven-Baked Tandoori Chicken

This moist tandoori chicken makes an enticingly spiced main dish. And you don’t need a clay tandoor oven to make it! Just broil for the last five minutes to darken up the yogurt-based marinade coating for an open-flame crispness. Serve it with rice or naan and veggie of choice (try this chana dal with tomatoes and zucchini). It’s also great atop salads or used in tacos – you’ll love how versatile it is. Tandoori chicken on yellow rice with naan on stoneware plate with bowls of sauce and colorful napkin | Vitacost.com/blog

Oven-Baked Tandoori Chicken

  • 2 lbs. boneless skinless chicken thighs
  • 1 Tbsp. oil (for basting)
  • Lime wedges (for serving)
  • Finely chopped cilantro (for serving)

Marinade

  • 1/2 cup thick yogurt or Greek yogurt
  • 2 Tbsp. garlic paste
  • 1 Tbsp. ginger paste
  • 2 Tbsp. lime juice
  • 1-1/2 Tbsp. Kashmiri chili powder
  • 1-1/2 tsp. salt
  • 2 tsp. coriander powder
  • 1 tsp. cumin powder
  • 1 tsp. garam masala
  • 2 Tbsp. oil

Optional: 1 tsp. smoked paprika

  1. Preheat oven to 425 degrees F.
  2. In large mixing bowl, whisk together all marinade ingredients.
  3. Add chicken to marinade and coat evenly. Marinate 30 minutes at room temperature or up to 8-12 hours in refrigerator.
  4. Line baking pan with aluminum foil and arrange chicken evenly. (Note: Reserve marinade and add tablespoon of oil, mix well and set it aside for basting later.)
  5. Bake about 20 minutes or until internal temperature reaches 165 degrees F.
  6. Baste chicken with remaining marinade.
  7. Broil on high for 5 minutes to crisp outside.
  8. Remove from oven and cover with foil for 5 minutes to retain heat.
  9. Serve with cilantro and lime wedges.

• For best results, use thick yogurt. To make thick yogurt, drain whey by adding yogurt to strainer or muslin cloth. This process takes 10-15 minutes. Alternatively, use Greek yogurt.
• If you don't have Kashmiri chili powder, substitute it with 1-1/2 tsp. of chili powder (medium-hot).
• Use smoked paprika to give it a fresh-out-of-tandoor taste.

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