Ingredients Meat & Poultry Chicken Chicken Breast Recipes Coriander Chicken in Carrot-Coconut Broth Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on June 12, 2017 Print Rate It Share Share Tweet Pin Email Servings: 4 A tingly spice rub made of coriander, cumin, and mustard seeds infuses chicken with flavor, making the usual breading dispensable. Ingredients For the Spice Rub 1 tablespoon whole coriander seeds 2 ¼ teaspoons cumin seeds 1 ¾ teaspoons yellow mustard seeds 1 teaspoon freshly ground nutmeg Pinch of cayenne pepper ½ cup finely chopped cilantro 6 whole scallions, finely chopped 2 ½ teaspoons sea salt or coarse salt 2 teaspoons finely grated fresh ginger For the Chicken 6 thin carrots, peeled and halved lengthwise 1 large red onion (root ends intact), cut lengthwise into ½-inch wedges 1 cup light coconut milk 1 cup carrot juice ½ teaspoon finely grated fresh ginger 4 chicken cutlets (about 6 ounces each) 2 mandarin oranges, halved, or 1 navel orange, cut into rounds, for serving Cilantro sprigs, for garnish Directions Preheat oven to 325 degrees. Toast coriander seeds, cumin seeds, and mustard seeds in a small dry skillet over medium heat, tossing occasionally, until fragrant, 4 to 5 minutes. Transfer to a plate to cool. Grind to a fine powder in a spice grinder or with a mortar and pestle. Transfer to a bowl; stir in nutmeg and cayenne with a fork. Add chopped cilantro, scallions, salt, and ginger; stir to combine. Place carrots and onion in a 13-by-9-inch baking dish. Stir together coconut milk, carrot juice, and ginger in a glass measuring cup. Pour 1 cup mixture over vegetables, and transfer to oven; cook 12 minutes. Remove from oven. Dredge chicken in spice mixture to coat. Set on top of vegetables; drizzle with remaining coconut-milk mixture. Cook until chicken is cooked through, 25 to 30 minutes. Transfer chicken and vegetables to a plate, and tent with foil. Ladle about 1 1/2 cups pan juices into a small saucepan. Bring to a simmer; cook until reduced by half, 6 to 7 minutes. Divide chicken and vegetables among 4 plates; drizzle with sauce. Serve with oranges; garnish with cilantro sprigs. Rate it Print