Coriander and orange are two flavors that have been blended in wide variety of foods over the years. Probably one of the most well known (to me at least) is traditional Belgian Wit Bier (Hoegaarden being the original), but a search for “coriander and orange” will produce a huge selection of recipes for soups, poultry, stews, beers, and even ice cream. The two flavors just work well together. So it was no surprise when we found the original of this recipe in a spice advertisement that we were on the right track…after a few modifications to make it primal and add a few extra goodies as well, of course. So let’s get started.
- 4 bone-in chicken thighs, skin removed (about 2 pounds)
- 1/4 cup arrowroot powder
- 1 tbsp whole coriander seeds, ground in a mortar & pestle
- 1/2 tsp dried thyme
- 1/2 tsp sea salt
- 1/2 tsp black pepper
- 4 slices bacon, cut in half
- 4 cloves garlic, pressed
- 1-1/2 yellow onion, cut into 1/2″ wedges
- 1 cup chicken broth
- 1 large sweet potato, peeled and cut into 1″ chunks
- 1 medium zucchini, split lengthwise and cut into 1/2 slices
- juice of 1 orange (including pulp)
Grind the coriander in a spice grinder or mortar and pestle until fine (a few hulls is ok). In a wide shallow bowl, combine the arrowroot, coriander, sea salt, thyme, and pepper. Dredge the chicken through the mixture to coat fully, then set aside. Set the bowl with the remaining arrowroot aside for use a little later.
In a large saucepan, start out cooking the bacon over medium heat until about medium-crispy. When the bacon is done, transfer to a small plate lined with paper towel to drain, leaving the bacon grease in the sauce pan. Add the chicken to the pan and fry in the bacon fat about 4 minutes per side, or until lightly browned and juices are just starting to run out of the meat (we don’t want fully cooked through yet). Depending on your pan, you may have to work in batches like I did…set aside the finished pieces on the plate with the bacon.
While the chicken is cooking, you can cut up the onion, zucchini, and sweet potato. DO NOT put the sweet potato and zucchini in the same bowl like I did (you need them for separate steps below). Once the last pieces of chicken are done in the pot, toss in the onion and garlic and sauté until starting to turn soft. You can also chop up the bacon at this point as well.
Add the chicken broth to the bowl of reserved arrowroot and spices, whisking to mix well. Add to the pot with the onions, then add the sweet potatoes and stir well. Arrange the chicken pieces on the top. Bring to a simmer, then cover and continue simmering on low for about 10 minutes, until the sweet potatoes are nearly tender.
When the potatoes are almost tender enough for a fork to pierce, pull out the chicken temporarily. Add in the zucchini and orange juice, mix well, and place the chicken back on top. Cover and continue simmering about 5 minutes longer, until the potatoes and veggies are both fork tender.
Serve with a little chopped bacon on top of the chicken, and the potatoes and veggies on the side. A nice garden salad with balsamic vinegar rounds it out. Enjoy!