Indian-Spiced Chicken with Lime & Cilantro

By Heritage330

Ingredients

• 1 Tbs. coriander seed
• 1 Tbs. cumin seed
• 1/2 tsp. whole black peppercorns
• 1/2 tsp. fenugreek seeds
• 1/2 cup fresh cilantro leaves and tender stems, plus additional leaves for garnish
• Freshly squeezed juice of 1 medium lime (about 1/4 cup)
• 2 medium cloves garlic, peeled
• 2 scallions (white and green parts), 1 cut into 1-inch lengths, 1 thinly sliced for garnish
• 1-1/2 Tbs. canola oil
• 1-1/4 tsp. kosher salt; more to taste
• 1 tsp. ground turmeric
• 6 small (3/4 lb.) skin-on, bone-in chicken breasts or 12 medium (6 oz.) thighs (or a combination), trimmed of excess skin and fat
• Lime wedges for garnish

Details

Servings 6
Adapted from finecooking.com

Preparation

Step 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 peppercorns and fenugreek, and grind to a fine powder.

Combine the cilantro, lime juice, garlic, 1-inch scallion pieces, canola oil, salt, turmeric, and ground spice mixture in a blender or food processor; blend into a smooth purée.

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 refrigerate for up to 24 hours.

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 with salt.