Chile-Coriander Chicken
Bademiya's Chili-Coriander Chicken
Ingredients
As much chicken as needed
1 1/2 tbls coriander seeds
2 tsp whole black peppercorns
1 tsp cumin seeds
6 cloves of garlic
1 piece 2" ginger
3 tbls vegetable oil
1/4 cup of water
2 tbls fresh lemon juice
1 tbl cayenne pepper or hot paprika
1 1/2 tsp salt
1/2 cup chopped fresh cilantro
Method
Combine all except chicken into a smooth paste of pourable, consistency.
Spread over chicken or, as we did, put thoroughly coated chicken in 1 gallon bag, de-aired, into refrigerator for a couple of days or, at least, overnight.
Grill until cooked. Serve.
We did not use the spice seeds, we used the milled versions of each. We used chicken breasts not other body parts. It looks much better than the photo. Turned out to be a one nose blow, and absolutely delicious.
12/07/2016
Ingredients
As much chicken as needed
1 1/2 tbls coriander seeds
2 tsp whole black peppercorns
1 tsp cumin seeds
6 cloves of garlic
1 piece 2" ginger
3 tbls vegetable oil
1/4 cup of water
2 tbls fresh lemon juice
1 tbl cayenne pepper or hot paprika
1 1/2 tsp salt
1/2 cup chopped fresh cilantro
Method
Combine all except chicken into a smooth paste of pourable, consistency.
Spread over chicken or, as we did, put thoroughly coated chicken in 1 gallon bag, de-aired, into refrigerator for a couple of days or, at least, overnight.
Grill until cooked. Serve.
We did not use the spice seeds, we used the milled versions of each. We used chicken breasts not other body parts. It looks much better than the photo. Turned out to be a one nose blow, and absolutely delicious.
12/07/2016