The Recipes

Coriander chicken and glazed carrots

Ever since going to the Food and Wine Festival in South Beach, I have had a renewed respect for Michael Symon.  First of all, his burger was hands down the best at the festival.  Second of all, seeing these chefs in a work setting was, on most counts, truly impressive.  These are men and women who started practicing a trade long before there was a celebrity element to it.  I watched some of the newer "celebrity" chefs walk off of their line early in the service, leaving the work to their respective teams.  However, a lot of the chefs-- Michael Symon included-- worked their station through the entire event and were there through clean-up.  Plus, he was incredibly warm and having a good time, completely willing to take pictures and talk to anyone interested in his food.

So, here's my nod to him-- I adapted his recipe for carrots with mint and feta, and went with coriander for the chicken since he loves the spice so much.  (Well, so do I.  It's just delicious.)

Coriander Chicken with Glazed Carrots


- 1 chicken breast (I greatly prefer with the skin on, but remove it if you must)
- 2 carrots, peeled and cut on the bias (diagonally)
- 1/2 orange, juiced and zested
- 2 T. honey
- a pinch of cumin seeds
- 1 T. coriander seeds
- 2 T. sherry vinegar
- a small handful of mint leaves, torn
- splash of chicken stock
- salt
- pepper
- olive oil

Preheat the oven to 425.

On the stove, heat 1 T. or less in a small cast iron skillet (or other oven-safe pan).  Toss the carrots with 1 T. of honey, the cumin seeds, and 1 T. of sherry vinegar.  Add them to the pan and toss.  Season with salt and pepper and transfer the pan to the oven.  Let the carrots roast for 25 minutes.

In a dry pan, heat the coriander seeds for 1 minute-- just until they become fragrant.  Transfer them to a spice grinder or use a mortar and pestle to grind the spice.  Sprinkle the coriander over both sides of the chicken breast and season with salt and pepper.

In another skillet, heat 1 T. of olive oil.  When it is hot, add the chicken breast skin-side down and cook for 2-3 minutes per side, or until you have a nice golden crust.  Add the chicken stock to the  pan and transfer it to the oven and let the chicken cook for 15-18 minutes longer.  The juice should run clear when the chicken is cooked.

In another bowl, whisk together the orange juice and zest, 1 T. of sherry vinegar, 1 T. of honey, and the mint. Season lightly with salt and pepper.  When the carrots are cooked, remove them from the oven and toss them in the dressing.

Let the chicken rest for 3-4 minutes before you slice the breast.  Plate the carrots and top with the sliced chicken breast.