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Marinated Chicken with Lemon, Pepper and CorianderNative 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.
Ingredients
Before you startThe chicken must be marinated at least 4 hours before cooking. MethodMarinate 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 removing 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. Bake for about 1 h. Serve. Recommended side dishes
This recipe is in the following categories: Poultry | Main courses/Entrées | Halal | High Iron | Kosher | Low Sodium | Source of Omega-3 | Bake | Marinate Remove from my Cookbook
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