CILANTRO: A THREE-FOR-ONE PLANT

Cilantro is a hardy annual grown for its edible leaves, seeds and roots. The delicate parsley-like foliage-the plant is also called Chinese parsley-has a pungent aroma, and a lemony-sage flavor. The leaves are a major seasoning in Asian, Latin American and Mediterranean recipes. The aromatic seeds, called coriander, are a very popular ground spice. The taproot, which tastes much like the leaves, can be eaten fresh, chopped or minced in soups and stews or made into tea.

Grow cilantro in spring from seed sown directly in the soil. Cilantro has a taproot and should not be transplanted. Find a location protected from the wind, since cilantro can become top-heavy and blow over. For abundant leaves, select a partly shady, moistarea.

Leaves can be cut when the plant is approximately five inches tall. Remove the flower heads to stimulate further leaf growth. Over-fertilizing produces a less flavorful plant.

For more coriander seeds, plant in full sun. Harvest the seeds when they turn a fawn color in mid summer to early fall. The plant will reseed if left alone.

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Cilantro Chicken

• 1 small onion, cut in large chunks
• 4 cloves garlic, minced
• 4 tablespoons olive oil, divided
• 1 can (28 oz.) whole tomatoes
• 1 can (4 oz.) whole green chiles, cut into 1" strips
• 1/4 C coarsely chopped fresh cilantro

• 6 boneless, skinless chicken breasts
• 1 C flour
• 2 teaspoons salt
• 2 teaspoons pepper
  

Serves 6

Sauté onions and garlic in 1 tablespoon olive oil until softened, about 4-5 minutes. Add tomatoes, green chilies and cilantro. Bring to a boil then lower heat and simmer for about 1 hour.

Preheat oven to 350° F.

Mix together flour, salt and pepper and place in a pastic food bag. Shake chicken breasts with the flour mixture to lightly coat. Saute chicken in remaining olive oil until golden brown on both sides, about 5-6 minutes per side. Transfer chicken to a baking dish, cover with sauce and bake for about 45 minutes. Serve over rice.

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