Coriander & Almond-Crusted Chicken Legs

By DreiFromBK

New York City chef Seamus Mullen uses almonds and spices to make a crisp and tasty crust for chicken legs. The coating is also good on lamb chops and once made, can be stored in an air-tight container for up to one week. Coriander and Almond-Crusted Chicken Legs are the perfect crunchy centerpiece to your next family meal. This recipe is best served with any of your favorite sides and a nice glass of Vibrant Côtes du Rhône red.

Ingredients

• 1/2 cup whole blanched almonds
• 2 1/2 tablespoons coriander seeds
• 2 teaspoons white peppercorns
• 2 teaspoons yellow mustard seeds
• 2 1/4 teaspoons sea salt
• 1 1/4 teaspoons finely grated lemon zest
• 4 whole chicken legs, about 2.5-pounds
• 1/4 cup extra-virgin olive oil, plus more for brushing
• lemon wedges, for serving

Details

Servings 2
Preparation time 15mins
Cooking time 50mins
Adapted from foodandwine.com

Preparation

Step 1

Preheat the oven to 400°F.


In a spice grinder, pulse the almonds until finely ground. Transfer to a large bowl. In the spice grinder, grind the coriander, peppercorns, and mustard seeds until coarsely ground. Add to the large bowl along with the salt and lemon zest, and 
mix well. Brush the chicken with olive oil, then dredge in the almond mixture, pressing to help it adhere.

In a large cast-iron skillet, heat the 1/4 cup of olive oil over moderate heat. When the oil is hot, add the chicken, skin side down, and cook until lightly browned, 8 to 10 minutes. Flip and cook until very lightly browned on the bottom, about 5 minutes. Transfer the skillet to the oven and roast the chicken until an instant-read thermometer inserted in 
the thickest part of each thigh registers 165°F, about 15 to 20 minutes. Serve with lemon wedges.

MAKE-AHEAD:
The spiced almond coating can be stored in an airtight container for up to 1 week.

SUGGESTED WINE PAIRING:
Vibrant Côtes du Rhône red