1) In a small, dry skillet over medium-low heat, toast the coriander and cumin, shaking
the pan or stirring frequently, until the cumin seeds darken and become very fragrant,
about 5 minutes. Transfer to a spice grinder or mortar and pestle, add the pepper-
corms and fenugreek, and grind to a find powder.
2) Combine the cilantro, lime juice, garlic, 1" scallion pieces, canola oil, salt, tumeric,
and ground spice mixture in a blender or food processor; blend into a smooth puree.
3) Put the chicken pieces in a large bowl, add the marinade, and turn to coat the pieces
all over with the marinade. Set aside while you heat the broiler, or cover and refrig-
erate for up to 24 hours.
4) Position an oven rack about 8 inches from the broiler element; heat the broiler on
high. Line a large rimmed baking sheet with foil. Arrange the chicken pieces, skin
side up, on the baking sheet. If using a combination of parts, put the breast pieces
on one end of the baking sheet and the thighs on the other end. Sprinkle generously
5) When the broiler is hot, broil until the chicken is brown and crisp all over, with some
singed bits, about 20 minutes, rotating the pan occasionally for even browning.
Check the chicken for doneness, either by cutting into pieces to see if they're cooked
through or by using an instant-read thermometer--breasts should be 165 degrees
Farenheight, thighs should be 170 degrees Farenheight. If some or all of the chicken
is still underdone by the time the skin is well browned, turn off the broiler and set the
oven temperature at 450 degrees Farenheight. Continue roasting the chicken,
checking every five minutes, until cooked through, 5 to 15 minutes more. If some
pieces finish earlier than others, transfer them to a platter and keep warm while
you continue to roast the underdone pieces.
6) Arrange all of the chicken on a serving platter and garnish with the cilantro leaves,
sliced scallion, and lime wedges.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (20g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 4 (25%)|
|Amt Per Serving||% DV|
|Total Fat 0.5g||1 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0.3g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0mg||0 %|
|Sodium 3.7mg||0 %|
|Potassium 73.2mg||2 %|
|Total Carbohydrate 3.4g||1 %|
|Dietary Fiber 1.2g||5 %|
|Sugars, other 2.2g|
|Protein 0.7g||1 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 16
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