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Bademiya's Justly Famous Chile Coriander Chicken Recipe

4 whl chicken legs (or possibly a 3 1/2- to-4 lb whole chicken cut into 8 pcs)
1 1/2 Tbsp. coriander seeds
2 tsp whole black peppercorns
1 tsp cumin seeds
6 x garlic cloves peeled
1 piece fresh ginger - (2" long) thinly sliced
3 Tbsp. vegetable oil
1/4 c. water or possibly as needed
2 Tbsp. fresh lemon juice
1 Tbsp. cayenne pepper or possibly to taste (or possibly warm paprika)
1 1/2 tsp salt
1/2 c. minced fresh cilantro Thinly-sliced red onion for garnish Lime or possibly lemon wedges for garnish


Remove and throw away the skin from the chicken legs, then rinse under cool running water. Drain and blot dry with paper towels. Place the legs in a baking dish large sufficient to hold them in one layer and set aside while you prepare the seasoning paste. Heat a dry skillet over medium heat and add in the coriander seeds, peppercorns, and cumin seeds. Toast the spices till fragrant, 2 to 3 min, shaking the skillet occasionally. Let cold, then transfer to a spice mill and grind to a fine pwdr. Combine the grnd spices in a blender or possibly mini chopper with the garlic, ginger, oil, 1/4 c. water, lemon juice, cayenne, and salt. Process to a smooth paste, adding more water if necessary to obtain a pourable consistency. Add in the cilantro and process just to mix. Using your fingers, spread the seasoning paste over the chicken legs to coat on both sides, then cover and let marinate, in the refrigerator, for 4 to 6 hrs. Preheat the grill to high. When ready to cook, oil the grill grate. Remove the chicken legs from the baking dish and arrange on the warm grate. Grill, turning with tongs, till the juices run clear when the tip of the skewer or possibly sharp knife is inserted in the thickest part of a thigh, 6 to 10 min per side (12 to 20 min in all). Transfer the chicken legs to serving plates or possibly a platter and serve immediately garnished with sliced red onion and lime or possibly lemon wedges. This recipe yields 4 servings.

Source: cookeatshare.com