Kóríander-Kjúklingur

Cilantro chicken

When I use coriander in Icelandic recipes, I always think of the Icelandic chef, television chef and author Magnús Ingi Magnússon. Unfortunately he passed away in November 2019.

We met him when we ate at his restaurant Sjávabarinn in Reykjavík in the summer of 2018. Back then, he raved to us about how much he liked adding coriander to his dishes. But unfortunately his regular customers had no idea and insisted that their plokkfiskur and fiskibollur must continue to taste exactly the way they had learned these dishes from their grandmother as a child. But at least he could add his beloved coriander to his absolutely delicious seafood soup...

In any case, I like to use coriander sometimes - and think of Magnús with a smile.

I tried a recipe for coriander chicken here.

Ingredients

1 bunch of coriander
1 tsp salt
2 tsp pepper
2 Tbsp lemon juice
1 kg chicken fillet
2 Tbsp oil
1 can of coconut milk


Preparation

Cut the chicken into medium sized pieces.

Heat the oil in a pan and briefly fry the chicken on all sides.

Put the coriander, salt, pepper and lemon juice together in the blender and puree.

Then pour the coriander mixture over the meat.

Pour in the coconut milk and simmer over low heat for about 20 - 30 minutes.

Then sprinkle the food with some fresh coriander and serve with rice or barley.

[Translated from here.]