Roasted Coriander Spiced Chicken
3 Tbsp all-purpose flour (use glueten-free if needed)
4 Tsp ground roasted coriander
1/2 Tsp Thyme
1/2 Tsp Sea Salt
1/2 Tsp Black pepper ground
1 1/2 pound boneless skinless chicken thighs (I will also use chicken breast tenders for less fat)
4 thick slices of Applewood Smoked bacon
1 Tbsp olive oil
1 lg yellow onion, cut into 1 inch chunks or smaller
1 cup chicken broth
1 large sweet potato ( about 1 pound, so you may need two) Peeled and cut into 1 inch cubes
1 container of white button mushrooms
2 medium zucchini cut into 1 inch half moon slices
1/2 cup orange juice
Using a pie pan mix flour, thyme, coriander, salt and pepper then set aside. Prep vegetables first- this make everything must easier. Cook bacon in separate skillet on medium high heat (don’t forget your spatter cover!) And turn on your fan if you don’t want your whole house to smell like bacon. Once cooked place onto paper towels and dab the excess oil off and cut into 1 inch pieces. Set bacon aside for now. Take about 1 Tbsp of the extra bacon oil from the skillet and place into a new large dutch oven, cast iron skillet or large saucepan at least a 5 qt. Add 1 Tbsp of the olive oil and coat the bottom of your new cooking pan. Coat your chicken in your flour mixture and fry up in your pan or pot on medium heat browning each side about 2 mins a side, no more. try not to let it stick to the bottom- although it can be challenging sometimes depending on your pot choice. Add some of the chicken broth if you need to prevent it from burning towards the end of the batch. I would add your onions and mushrooms next cooking 4 mins or until soft – (use your pot’s lid). Add your extra flour mixture to your chicken broth that is left whisk it then add to the pot. Add in your sweet potatoes and your orange juice and you may need to now turn your heat up to medium high again to get it back to a small boil. cook for 10-15 mins- until the sweet potatoes are starting to feel tender. Take the lid off after 5 mins and add you zucchini and bacon and turn down heat to low cooking another 5 mins or so until your zucchini is tender. Serves 6