Dinner

Bademiya's Justly Famous Chile-Coriander Chicken is for Dinner.

Bademiya's Justly Famous Chile-Coriander Chicken takes several minutes to prepare.

Bademiya's Justly Famous Chile-Coriander Chicken takes several minutes to cook.

Bademiya's Justly Famous Chile-Coriander Chicken makes 10 servings.

The ingredients for Bademiya's Justly Famous Chile-Coriander Chicken are:

● 4 whole chicken legs, or 1 whole chicken 3.5-4 lbs, cut into 8 pieces
● 1 1/2 Tb coriander seeds
● 2 tsp whole black peppercorns
● 1 tsp cumin seeds
● 6 cloves garlic
● 1 piece (2 inches) fresh ginger, thinly sliced
● 3 Tb vegetable oil
● 1/4 cup water, or as needed
● 2 Tb fresh lemon juice
● 1 Tb cayenne pepper or hot paprika or to taste
● 1 1/2 tsp salt
● 1/2 cup chopped fresh cilantro

Here is how you make Bademiya's Justly Famous Chile-Coriander Chicken:

I made this with half the cayenne and it was still spicy. So be warned that the 1 TB called for in the recipe might be excessive. I made this with grilled zucchini and the marinade was equally fantastic on the zucchini.1. Remove and discard skin from chicken legs, then rinse under cold running water. Drain and blot dry with paper towels. Place the legs in a baking dish large enough to hold them in one layer and set aside while you prepare the seasoning paste.2. Heat a dry skillet over med. heat and add the coriander seeds, peppercorns, and cumin seeds. Toast the spices until fragrant, 2 to 3 minutes, shaking the skillet occasionally. Let cool, then transfer to a spice mill and grind to a fine powder. Combine the ground spices in a blender or mini chopper with the garlic, ginger, oil, 1/4 cup water, lemon juice, cayenne, and salt. Process to a smooth paste, adding more water if necessary to obtain a pourable consistency. Add the cilantro and process just to mix. 3. Using your fingers, spread the seasoning paste over the chicken leggs to coat on both sides, then cover and let marinate, in the refrigerator, for 4 to 6 hours. 4. Preheat the grill to high.5. When ready to cook, oil the grill grate. Remove the chicken legs from the baking dish and arrange on the hot grate. Grill, turning with tongs, until the juices run clear when the tip of the skewer or sharp knife is inserted in the thickest part of a thigh, 6 to 10 minutes per side (12 to 20 minutes in all).6. Transfer the chicken legs to serving plates or a platter and serve immediately garnished with sliced red onion and lim or lemon wedges. Number of Servings: 10Recipe submitted by SparkPeople user TEJOLOTE.

The nutritional information for Bademiya's Justly Famous Chile-Coriander Chicken is:

• Servings Per Recipe: 10
• Amount Per Serving
• Calories: 51.8

• Total Fat: 4.4 g
• Cholesterol: 0.0 mg
• Sodium: 352.0 mg
• Total Carbs: 3.5 g
• Dietary Fiber: 0.7 g
• Protein: 0.5 g