MENU
 
 
  • Fantastic Chile-Coriander Chicken

    9 votes
    Fantastic Chile-Coriander Chicken
    Prep: 30 min Cook: 20 min Servings: 4
    by John Spottiswood
    300 recipes
    >
    This is another amazing recipe that I adapted from the Barbecue Bilble by Steven Raichlen. He got it from a food stand in Bombay that is famous throughout the city for it's amazing flavors. Try this chicken and you will understand why. It is truly delicious! My wife really loves the dipping sauce too. It's fantastic with or without.

    Ingredients

    • 8 chicken leg and thigh pieces (4 of each) or 1 whole chicken cut into eight pieces (4 pounds total)
    • 1 1/2 Tbsp coriander seeds
    • 2 tsp whole black peppercorns
    • 1 tsp cumin seeds
    • 6 cloves garlic, peeled
    • 2 inch piece fresh ginger, thinly sliced
    • 3 Tbsp vegetable oil
    • 1/4 cup water, or more as needed
    • 2 Tbsp lemon juice
    • 1 Tbsp hot paprika (you can add some cayenne if you don't have kids or others afraid of heat eating it)
    • 1 1/2 tsp salt
    • 1/2 cup chopped fresh cilantro
    • Thinly sliced red onion for garnish (optional)
    • Wedges of lime or lemon for garnish (optional)

    Directions

    1. Remove and discard the skin from the chicken pieces and rinse under cold water, then pat dry with paper towels. Place the pieces in a baking dish large enough to hold them side by side in one layer while you prepare the paste.
    2. Heat a large skillet over medium and add the coriander and cumin seeds and the black peppercorns. Toast for 2-3 minutes shaking the skillet occasionally. Let cool then transfer to a mortar and pestle or spice mill and grind them into a powder.
    3. Combined the ground spices in a blender or mini-chopper with the garlic, ginger, oil, water, lemon juice, paprika, cayenne if desired, and salt. Process to a smooth paste, adding water if needed so that is is just pourable. Add the cilantro and pulse a few times to mix.
    4. Using your hands, spread the seasoning paste over the chicken pieces to coat on both sides, then cover and let marinate in the refrigerator for 4-6 hours or more.
    5. To cook in a pan:
    6. Spray or coat a large saute pan with oil and put over medium high. Place the chicken pieces in the pan close to each other but not touching. Put a lid on the pan. Remove lid and turn the chicken every 3-4 minutes for the first 12 minutes. Then turn the heat down to medium and cook, covered for another 10 minutes or so.
    7. To bake:
    8. Preheat oven to 425. Place baking sheet with chicken in oven. After about 10 minutes, turn the chicken once. After another 10 minutes chicken should be ready to remove. Check for doneness by inserting a knife in the thickest part of a thigh to see if the juices run clear, since different ovens cook differently.
    9. To grill:
    10. Preheat grill to high. Oil the grill grate, remove chicken pieces from the baking dish and arrange on the grate. Grill, turning with tongs until the juices run clear when a skewer or sharp knife is inserted in the thickest part of a thigh...6-10 minutes per side (12 -20 minutes total).
    11. Transfer the chicken legs to a serving platter and serve immediately garnished with onion and lemon as desired.
    12. Serve with the Afghan Coriander Sauce linked to below.

    Similar Recipes

    Reviews

    • Michael
      Michael
      Tried this dish last night. It was different..Seasoning was a bit strong so I'll play with them a bit to fit our likes. Overall the dish was good, will try it again.
      • Tracy
        Tracy
        Tried this today. I served it to my daughter and her 5 year old triplets. We all LOVED it! Yep even the kids. The kids didn't like the dipping sauce but my daughter and I want to figure out how to save it for the next day. Thanks for another keeper!
        • John Spottiswood
          John Spottiswood
          Glad you enjoyed it Tracy. Thanks for taking the time to write such a helpful review!
        • Sara
          Sara
          LOVED this recipe. I thought the amount of spices was perfect and the Afghan Coriander Sauce really made it special. We served it with Israeli couscous and roasted carrots. One slight variation - I added the full amt of paprika plus about 1 tsp of cayenne for a bit more spice.
          • John Spottiswood
            John Spottiswood
            Glad you loved it Sara! Thanks for posting the variations too...sans kids I would do the same!
          • Nancy Miyasaki
            Nancy Miyasaki
            This is one of my new favorite chicken dishes! I particularly liked it combined with the coriander sauce, but it is tasty with our without.
            • A.L. Wiebe
              A.L. Wiebe
              Wow, John, another great looking recipe I can't wait to try!
              • John Spottiswood
                John Spottiswood
                Yes...you will definitely like this one!

              Comments

              • Ambreen
                Ambreen
                Looks just perfect.....bookmarked the recipe.Thanks for sharing!
                • John Spottiswood
                  John Spottiswood
                  I hope you like it Ambreen. It's yummy!
                • Frank Fariello
                  Frank Fariello
                  Sounds delicious! I have some chicken tenders in the freezer just waiting to be cooked...

                  Leave a review or comment