Coriander Almond Crusted Chicken LegsCourse: MainCuisine: Mediterranean
This is a wonderful recipe that I make often. We have a dear friend who farms almonds so I always have almonds in the house. This recipe has great flavor and texture. I have made it for a picnic using just chicken legs. I like to serve it with wild rice and apricots or couscous. It is easy, flavorful and my kids think of it as healthy fried chicken.
1/2 cup whole almonds, pulsed quickly, not pulverized
2 1/2 Tablespoons coriander seeds
2 teaspoons white peppercorns
2 teaspoons mustard seeds
2 1/4 teaspoons sea salt
1 1/4 teaspoons finely grated lemon zest
4 whole chicken legs with thighs
1/4 cup extra virgin olive oil, plus more for brushing the chicken
Chopped cilantro or and mint for garnish
- Preheat the oven 400. In a food processor, pulse the almonds. In a spice grinder, grind the coriander, peppercorns, and mustard seeds Place the almonds and spices in a large bowl, toss in the salt and lemon zest.
- Brush each piece of chicken with oil and coat with almond spice mixture.
- Heat a cast iron skillet with the olive oil over medium heat, place the chicken legs skin side down. Cook until browned about 8 to 10 minutes. Turn over the chicken and cook for 5 minutes then put in the oven and roast for 15-20 minutes until an instant read thermometer stuck in the thickest part reads 165.
- Remove from oven and allow to rest for 10 minutes. Serve on a bed of couscous with lemon wedges and garnish of fresh herbs.