- 4
- 45 mins
Ingredients
- 4 chicken drumsticks
- 4 skinless, boneless chicken thighs
- 1 tablespoon ground coriander
- Salt
- Freshly ground white pepper
- 2 tablespoons canola oil
- 1 cup packed cilantro, plus leaves for garnish
- 1/2 cup packed mint leaves
- 1 small onion, quartered
- 2 poblano chiles, stemmed and seeded
- 1 jalapeño, stemmed and seeded
- 1/2 cup light cream or half-and-half
- Sliced pickled jalapeños, cooked rice and warm naan, for serving
Preparation
Step 1
Make 3 slashes to the bone in each drumstick. Rub the chicken all over with the coriander and season with salt and white pepper.
In a large Dutch oven or enameled cast-iron casserole, heat the oil. Add the chicken and cook over high heat, turning occasionally, until browned all over, about 8 minutes.
Meanwhile, in a blender or food processor, combine the 1 cup of cilantro with the mint, onion, poblanos and jalapeño and blend until finely chopped. Add the cream and 1/2 cup of water and puree until smooth.
Pour the green sauce over the chicken and bring to a boil. Cover partially and simmer over moderately low heat until the chicken is cooked through, about 30 minutes. Sprinkle the chicken with cilantro and serve with jalapeños, rice and naan.