Ingredients
1 tablespoon whole coriander seeds
2 1/4 teaspoons cumin seeds
1 3/4 teaspoons yellow mustard seeds
1 teaspoon freshly ground nutmeg
Pinch of cayenne pepper
1/2 cup finely chopped cilantro
6 whole scallions, finely chopped
2 1/2 teaspoons sea salt or coarse salt
2 teaspoons finely grated fresh ginger
6 thin carrots, peeled and halved lengthwise
1 large red onion (root ends intact), cut lengthwise into 1/2-inch wedges
1 cup light coconut milk
1 cup carrot juice
1/2 teaspoon finely grated fresh ginger
4 chicken cutlets (about 6 ounces each)
2 mandarin oranges, halved, or 1 navel orange, cut into rounds, for serving
Cilantro sprigs, for garnish
Preparation
Preheat oven to 325 degrees. Toast coriander seeds, cumin seeds, and mustard seeds in a small dry skillet over medium heat, tossing occasionally, until fragrant, 4 to 5 minutes. Transfer to a plate to cool. Grind to a fine powder in a spice grinder or with a mortar and pestle. Transfer to a bowl; stir in nutmeg and cayenne with a fork. Add chopped cilantro, scallions, salt, and ginger; stir to combine.
Place carrots and onion in a 13-by-9-inch baking dish. Stir together coconut milk, carrot juice, and ginger in a glass measuring cup. Pour 1 cup mixture over vegetables, and transfer to oven; cook 12 minutes. Remove from oven.
Dredge chicken in spice mixture to coat. Set on top of vegetables; drizzle with remaining coconut-milk mixture. Cook until chicken is cooked through, 25 to 30 minutes. Transfer chicken and vegetables to a plate, and tent with foil.
Ladle about 1 1/2 cups pan juices into a small saucepan. Bring to a simmer; cook until reduced by half, 6 to 7 minutes.
Divide chicken and vegetables among 4 plates; drizzle with sauce. Serve with oranges; garnish with cilantro sprigs.
