CORIANDER-ROASTED CHICKEN

[elleng]

'A whole chicken can take quite some time to roast, which can be a challenge on weeknights. But chicken parts cook quickly and taste equally good. If you use a combination of breasts and legs or thighs, begin checking the breast for doneness after about 30 minutes of roasting, as white meat is done at 160°F while dark meat needs to reach 175°F. We came up with three variations on this supper, using coriander, spicy Scotch bonnet and tangy za'atar to add flavor and depth to our dishes. In this take, the citrusy, floral notes of the coriander in the spice rub pair well with the lemon zest and juice in the accompanying sauce. These flavorful chicken dishes are a great match for the earthy sweetness of root vegetables such as roasted or mashed sweet potatoes or winter squash drizzled with tangy yogurt. They're also excellent with our herbed bulgur pilaf with fried chickpeas.

Don't use a roasting pan. The low sides of a sturdy rimmed baking sheet allow the chicken to cook quickly and brown evenly.'

https://www.177milkstreet.com/recipes/coriander-roasted-chicken?

[2naSalit]

1. Corriander fiend here!

Thanks, I'll try that!

[elleng]

2. Good!

[dem in texas]

3. had a good recipe for coriander/orange chicken

looked for the recipe, can't find it. It is a simple recipe. I would toast the coriander seeds in dry iron skillet, then brown chicken in little oil, put in baking dish with toasted seeds, orange juice and a little tequila. Added other things and these "things" are what I can't remember, probably garlic and onion. Need to make again and taste, can then figure out what is missing. Used to make it often, but haven't made in long time.

Think I served it with rice, black beans and fried ripe plantains.