Coriander Chicken
This chicken has the taste of ground coriander seeds and the different but complementary flavour of fresh coriander.
Servings: 4
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 247 |
| pro | 29 g |
| total fat | 12 g |
| sat. fat | 3 g |
| carb | 4 g |
| fibre | trace |
| chol | 126 mg |
| sodium | 347 mg |
| % RDI: | - |
| calcium | 7% |
| iron | 16% |
| vit A | 11% |
| vit C | 13% |
| folate | 6% |
-
3/4 cup (175 mL) Balkan-style plain yogurt
4 cloves garlic, minced
3 tbsp (50 mL) lemon juice
1 tbsp (15 mL) paprika
1 tbsp (15 mL) ground coriander
1 tbsp (15 mL) vegetable oil
1 tsp (5 mL) ground cumin
1/2 tsp (2 mL) each salt and cayenne pepper
8 chicken thighs (2 lb/1 kg), skinned
2 tbsp (25 mL) chopped fresh coriander
Preparation:
In large bowl, combine yogurt, garlic, lemon juice, paprika, ground coriander, oil, cumin, salt and cayenne pepper. Add chicken; toss to coat. Cover and refrigerate for 8 hours. (Make-ahead: Refrigerate for up to 24 hours.)
Reserving marinade, place chicken, bone side down, on greased grill over medium heat; brush generously with marinade. Discard remaining marinade. Close lid and grill, turning once, until juices run clear when chicken is pierced, 20 minutes. Serve sprinkled with fresh coriander.
Additional Information
-
Substitution: Use 4 chicken legs instead of thighs, increasing cooking time to 45 minutes.
Source
Canadian Living Magazine: June 2003
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