Chicken With Coriander
Published January 5, 1982
- Total Time
- About 35 minutes
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Ingredients
6 chicken thighs
2 tablespoons butter
2 large onions, sliced thin
1 ½ tablespoons finely chopped fresh coriander
1 8-ounce can tomato puree
1 ½ teaspoons Worcestershire sauce
Salt and freshly ground black pepper to taste
Nutritional analysis per serving (2 servings)
21 grams carbs; 598 milligrams cholesterol; 1464 calories; 44 grams monosaturated fat; 21 grams polyunsaturated fat; 33 grams saturated fat; 108 grams fat; 4 grams fiber; 1835 milligrams sodium; 99 grams protein; 9 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In medium frying pan heat butter and saute chicken until it is golden on both sides.
- Step 2
Slice onions and when chicken is turned, add onions. Stir occasionally until onions are soft.
- Step 3
Chop coriander and add with puree, Worcestershire, salt and pepper to chicken. Cover, reduce heat and cook until chicken is tender, about 20 minutes.
Private Notes