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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Marinade : 4 h Preparation : 10 min Cooking : 1 h
450 calories/serving

Ingredients

2 cloves garlic, minced or pressed
1/2 dried chili peppers, minced 0.2 g
1/2 tsp peppercorns, ground or crushed 2 g
1/2 tsp coriander seeds, ground or crushed 0.4 g
3 tbsp olive oil 45 mL
1 1/2 tbsp lemon juice, freshly squeezed 1/2 lemon
4 chicken legs, with back, with skin 1.2 kg
1 pinch salt [optional] 0.2 g

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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