This is a wonderful glaze that you can use on chicken, pork chops, or any firm fleshed fish. I haven’t tried it on tofu, but I think it would work with the firm variety. I can’t remember where I first came across it but, of course, I tinkered with it and you should too! This recipe halves easily, so you can make enough for just two portions.
1 Tbsp whole coriander seeds
1/4 cup clover honey
5 tbsp spy sauce (use Tamari for gluten-free version)
2 1/2 tsp fresh lemon juice
Pinch cayenne or chipotle pepper (optional)
4 boneless, skinless chicken breasts
2 – 3 tsp olive oil
Pre-heat oven to 350 degrees
In a cast iron pan, or other heavy pan that can transfer to the oven, dry toast the coriander seeds until golden brown. Remove from heat and let cool. Put seeds into a small grinder and grind until fairly smooth. Don’t grind into dust. Add honey, soy, lemon juice (and pepper if desired) and whiz around until the glaze is frothy.
Brush both sides of the chicken breasts with glaze. Place the rest of glaze in a small saucepan.
Heat the olive oil in the heavy pan over medium heat, adding chicken breasts when the oil is hot but not smoking. The soy and honey can heat up really fast and you don’t want to glaze burning on the chicken. Cook on each side for about 1 minute, until golden. Remove from heat and place in oven for 15 – 20 minutes, depending on the size of the chicken.
Just before the chicken is ready, heat the rest of the glaze in the saucepan until slightly thickened. Serve on the side.
Serve with a dark green veggie with a robust taste, such as Brussels sprouts, broccoli, or broccoli rabe.