Native to the Mediterranean, coriander is known for both its seeds (actually the dried, ripe fruit of the plant) and for its dark green, parsley-like leaves. The seeds themselves have been discovered in Egyptian tombs dating to 960 b.c. The flavours of the seeds and leaves bear absolutely no resemblance to each other. A few ground seeds can add a special aromatic touch to otherwise unsophisticated dishes, as is done in this recipe.
1 clove | garlic, minced or pressed | ||
1/4 | dried chili peppers, minced | 0.1 g | |
1/4 tsp | peppercorns, ground or crushed | 1 g | |
1/4 tsp | coriander seeds, ground or crushed | 0.2 g | |
1 tbsp | olive oil | 15 mL | |
2 tsp | lemon juice, freshly squeezed | 1/4 lemon | |
2 | chicken legs, with back, skin removed | 600 g | |
1 pinch | salt [optional] | 0.2 g |
The chicken must be marinated at least 4 hours before cooking.
Marinate
Mince or press the garlic, mince the chili pepper, then put them in a baking dish. Coarsely grind the peppercorns and coriander seeds, using a pepper mill if available. Otherwise, place the spices in a plastic bag and crush them using a rolling pin. Add the spices to the dish, then pour in the oil and the lemon juice, then stir the mixture, using a fork until well combined.
Place the chicken pieces, without the skin, in the marinade, cover, and let them stand in the refrigerator at least 4 h, or better overnight.
Cook
Preheat the oven to 175°C/350°F.
Add a little salt and place the chicken in the middle of the oven. Cover, then bake 30 min. Take out the cover then bake additional 30 min. Serve.
per 1 serving (130 g)
Amount % Daily Value |
Calories 250 |
Fat 13 g 20 % |
Saturated
3 g
15 % |
Cholesterol 90 mg |
Sodium 120 mg 5 % |
Carbohydrate 1 g 0 % |
Fibre 0 g 1 % |
Sugars 0 g |
Net Carbs 1 g |
Protein 30 g |
Vitamin A 2 % |
Vitamin C 5 % |
Calcium 2 % |
Iron 13 % |
Food Group | Exchanges |
---|---|
Fruits | 0 |
Vegetables | 0 |
Meat and Alternatives | 3 ½ |
Fats | 1 |
Easy to make and really delicious! We marinated the chicken from 10 pm until 5 pm the next day. It really took on all the different flavors and was so tender. The meat practically fell off the bone. Would definitely make again!
I would add more coriander next time.
definatelyworth the effort to marinate overnight. moist and juicy and so flavourful!