Marinated Chicken with Lemon, Pepper and Coriander

41 Reviews
87% would make this recipe again

Native to the Mediterranean, coriander is known for both its seeds (actually the dried, ripe fruit of the plant) and for its dark green, parsley-like leaves. The seeds themselves have been discovered in Egyptian tombs dating to 960 b.c. The flavours of the seeds and leaves bear absolutely no resemblance to each other. A few ground seeds can add a special aromatic touch to otherwise unsophisticated dishes, as is done in this recipe.

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Ingredients

??? garlic, minced or pressed ???
??? dried chili peppers, minced ???
??? peppercorns, ground or crushed ???
??? coriander seeds, ground or crushed ???
??? olive oil ???
??? lemon juice, freshly squeezed ???
??? chicken legs, with back, with skin ???
??? salt [optional] ???

Before you start

The chicken must be marinated at least 4 hours before cooking.

Method

Marinate

Mince or press the garlic, mince the chili pepper, then put them in a baking dish. Coarsely grind the peppercorns and coriander seeds, using a pepper mill if available. Otherwise, place the spices in a plastic bag and crush them using a rolling pin. Add the spices to the dish, then pour in the oil and the lemon juice, then stir the mixture, using a fork until well combined.

Place the chicken pieces, without removing the skin, in the marinade, cover, and let them stand in the refrigerator at least 4 h, or better overnight.

Cook

Preheat the oven to 175°C/350°F.

Add a little salt and place the chicken in the middle of the oven. Bake for about 1 h. Serve.

Nutrition Facts Table

per 1 serving (170 g)

Amount

% Daily Value

Calories

450

Fat

34 g

52 %

Saturated 8.5 g
+ Trans 0 g

42 %

Cholesterol

120 mg

Sodium

120 mg

5 %

Carbohydrate

1 g

0 %

Fibre

0 g

1 %

Sugars

0 g

Net Carbs

1 g

Protein

32 g

Vitamin A

4 %

Vitamin C

6 %

Calcium

2 %

Iron

16 %
More info

Claims

This recipe is :
Free  :
Sugar
Excellent source of  :
Niacin, Phosphorus, Vitamin B6, Zinc
Good source of  :
Iron, Pantothenic Acid, Potassium, Vitamin B12
Source of  :
Copper, Magnesium, Omega-3, Omega-6, Vitamin B1, Vitamin B2, Vitamin D, Vitamin E, Vitamin K
Low  :
Sodium
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Fruits 0
Vegetables 0
Meat and Alternatives 4
Fats 7
More info
Check out our Meal Plans for Type 2 Diabetes

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Reviews

41 Reviews (40 with rating only) 87% would make this recipe again

My Notes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

Top Reviews

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Anonyme
october 20, 2021 | I would make this recipe again

I didn't have the coriander so I used dill seeds. Still came out really yummy.

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