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Coriander Chicken with Hammered Cauliflower Recipe

Coriander Chicken with Hammered Cauliflower

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Average Rating:

Total Reviews: 10

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  • on April 06, 2013

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    We loved the Coriander Chicken but the hammered cauliflower was lacking flavor. Too much broth, too soupy and the taste of the cauliflower was lost with the onions, garlic, celery etc. I would make the coriander chicken but would definitely not make the hammered cauliflower. I am a very experienced cook. Always looking for new recipes but I will definitely not put this in my database. Sorry Anne... not your best..

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  • on April 02, 2013

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    In the video Ann put maybe 1 cup of broth, if not less. This recipe says 2 I believe. Which would be why most said it was too soupy and the cauliflower was so mushy. And in the video she said 40 minutes total. The first 30 covered and the last with no cover.

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  • on April 06, 2012

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    I decided to make this at the last minute & didn't have cauliflower. Instead I blanched sliced savoy cabbage also changed out walnuts for pine nuts & cider vinegar for the sherry vingegar. After reading the reviews I only added 1 C of stock. At the end I tossed the veggies with wide egg noodles--delicious. A good recipe can take some finagling!

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  • on April 01, 2012

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    I'm rating the recipe not as written--mainly due to soupiness of the sauce--but after the addition of couscous. Initially, I used less liquid because of the comments here. While I liked the coriander-flavored chicken, I felt it was too much bother with so-so results. However, the dish can easily be salvaged with only one step: add regular (not Israeli couscous toward the end of cooking to the cauliflower base. Not only does the couscous soak up all the broth, it makes the dish far more complete, nearly approximating a tagine, which Anne even referred to in her presentation.

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  • on March 29, 2012

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    I thought this was tasty enough to make again, however, I would make some changes. Like the other reviewers, I decreased the amount of liquid in the recipe by half, and my cauliflower was incredibly soggy and soupy. It was not the most appetizing. I think next time I would skip the chicken stock entirely, and cook the veggies in the pan until the wine and vinegar reduces almost all the way. i did like the flavor combinations a lot. I think I would salt and pepper the chicken before rubbing it with coriander, because I thought the flavor, while different and bold, was pretty one-dimensional. I also cooked the chicken for a total of 35 minutes, and it came out perfectly. I am glad I did not cook it for the suggested 50 minutes, or it would have been very dry. On the whole, I really liked the bold and unique flavors in this recipe, and I will definitely make it again with the above modifications.

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  • on March 19, 2012

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    Great flavor on the chicken, excellent really! Not a big fan of cauliflower but, have to say this recipe was not bad. I did thicken the sauce with a flour roux before putting everything in the oven and it helped.

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  • on March 07, 2012

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    This is good to have as an alternative...the flavor was great! I agree with the previous post...the liquid was too soupy. So next time, I'm going to reduce the chicken stock by about 1/2 and also try adding a touch of rue to thicken it up.

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  • on March 05, 2012

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    This is the first Anne Burrell recipe I have not loved. The flavor was interesting, but the liquid was too soupy. Not my favorite.

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  • on March 05, 2012

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    I tried this tonight and it was very tasty.

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  • on March 04, 2012

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    A real tasty dish. Tuned into Anne's TV program this morning and this dish looked good and easy to make. I had all of the fixing except not a whole head of cauliflower, I only had a small amount, so I thought maybe quarter cut red potatoes might work. Well then did, and the dish as so flavorful and delicious. The broth, veggies and chicken merry so well. Thanks Anne for a great recipe. It was so easy to make and my family loved the dish.

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