Coriander and Mustard Seed Chicken Recipe

Name: Coriander and Mustard Seed Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 whole chicken legs (2 pounds); Salt and freshly ground black pepper; 1 tablespoon olive oil; 2 shallots, finely chopped; 1 tablespoon mustard seeds; 1 teaspoon coriander seeds; 1/4 cup dry white wine; 1/4 cup water; 1 teaspoon red currant or apple jelly; 1 tablespoon chopped fresh cilantro

Servings: persons

4 whole chicken legs (2 pounds)
Salt and freshly ground black pepper
1 tablespoon olive oil
2 shallots, finely chopped
1 tablespoon mustard seeds
1 teaspoon coriander seeds
1/4 cup dry white wine
1/4 cup water
1 teaspoon red currant or apple jelly
1 tablespoon chopped fresh cilantro

1
Pat chicken dry and season with salt and pepper.
2
Heat oil in a 12-inch heavy skillet over high heat until hot but not smoking, then brown chicken well, about 4 minutes on each side.
3
Transfer with tongs to a plate.
4
Add shallots to skillet and cook over moderate heat, stirring, until golden, about 2 minutes.
5
Stir in mustard and coriander seeds, wine, and water and bring to a boil.
6
Return chicken, skin sides up, to skillet and simmer, covered, until chicken is cooked through, 20 to 25 minutes.
7
Transfer chicken to a platter.
8
Add jelly and cilantro to sauce, stirring until jelly is melted.
9
Season sauce with salt and pepper and spoon over chicken.

202

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 4 whole chicken legs (2 pounds), Salt and freshly ground black pepper, 1 tablespoon olive oil, 2 shallots, finely chopped, and more.

Yes, Coriander and Mustard Seed Chicken falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Coriander and Mustard Seed Chicken

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