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.
|2 cloves||garlic, minced or pressed|
|1/2||dried chili peppers, minced||0.4 g|
|1/2 tsp||peppercorns, ground or crushed||2 g|
|1/2 tsp||coriander seeds, ground or crushed||0.4 g|
|3 tbsp||olive oil||45 mL|
|1 1/2 tbsp||lemon juice, freshly squeezed||1/2 lemon|
|4||chicken legs, with back, with skin||1.2 kg|
Before you start
The chicken must be marinated at least 4 hours before cooking.
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.
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.
Nutrition Facts Table
per 1 Serving (170g)
% Daily Value
Servings of Canada's Food Guide1 serving of this recipe is equivalent to :
|Vegetables and Fruits :||0||serving|
|Grain Products :||0||serving|
|Milk and Alternatives :||0||serving|
|Meat and Alternatives :||2||servings|
ClaimsThis recipe is :
- Low :
- Source of :
- Copper, Magnesium, Omega-3, Omega-6, Vitamin B1, Vitamin B2, Vitamin D, Vitamin E, Vitamin K
- Good source of :
- Iron, Pantothenic Acid, Potassium, Vitamin B12
- Excellent source of :
- Niacin, Phosphorus, Vitamin B6, Zinc
- Free :
|Meat and Alternatives||4|
Top ReviewsView All Reviews
TottenPrimejanuary 12, 2009 | I would make this recipe again
I didn't have the coriander so I used dill seeds. Still came out really yummy.