½ tea coriander seeds1 Tbsp EVOO
4 chicken thighs
Salt and pepper
¼ cup minced onion
2 garlic cloves, minced
¾ chicken broth
1 Tbsp Dijon mustard
2 Tbsp sour cream
1 Tbsp minced parsley
In a large skillet over high heat, toast coriander seeds for about 2 minutes. Transfer seeds to a cutting board and mince; set aside.
Add EVOO to skillet until it starts to smoke and ripple. Season chicken with salt and pepper, add to skillet and brown both sides. Add onion and sauté for about 3 minutes. Add garlic and sauté for another minute. Add broth and coriander seeds, cover and turn heat to low; cook for about 15 minutes until chicken is cooked through.
Transfer chicken to a plate and cover to keep warm. In a small bowl, whisk mustard, sour cream and parsley. Add mixture to skillet; simmer over medium heat for about 5 minutes, until sauce thickens. Add chicken back to skillet and coat in sauce.
Serve over white, long grain basmati rice. This dish would also taste good over egg noodles.