BADEMIYA'S JUSTLY FAMOUS CHILE-CORIANDER CHICKEN
This is a recipe from Steven Raichlen's "The BBQ Bible". Here is what is stated: "The original version of this dish is hot, hot, hot. For the full effect, use 1 entire tablespoon of cayenne. For a milder but highly flavorful rendition, use 1 to 2 teaspoons cayenne, or substitute hot paprika which isn't quite as fiery. To round out your meal at Bademiya, two fulltime bakers work nonstop tossing paper-thin disks of dough onto charcoal-fired metal domes to make freshly cooked ruoomali ("handkerchief" bread). Since these are difficult to make, I suggest serving this chicken with either of two thoroughly non-Indian but definitely satisfactory alternatives, flour tortillas or lavash. Afghan Coriander Sauce and Tamarind Dipping Sauce make great accompaniments." NOTE: Allow 4-6 hours to marinade.
Provided by diner524
Categories Chicken Thigh & Leg
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- 1. Remove and discard the skin from the chicken legs, then rinse under cold running water. Drain and blot dry with paper towels. Place the legs in a baking dish large enough to hold them in one layer and set aside while you prepare the seasoning paste.
- 2. Heat a dry skillet over medium heat and add the coriander seeds, peppercorns, and cumin seeds. Toast the spices until fragrant, 2 to 3 minutes, shaking the skillet occasionally. Let cool, then transfer to a spice mill and grind to a fine powder. Combine the ground spices in a blender or mini chopper with the garlic, ginger, oil, 1/4 cup water, lemon juice, cayenne, and salt. Process to a smooth paste, adding more water if necessary to obtain a pourable consistency. Add the cilantro and process just to mix.
- 3. Using your fingers, spread the seasoning paste over the chicken legs to coat on both sides, then cover and let marinate, in the refrigerator, for 4 to 6 hours.
- 4. Preheat the grill to high.
- 5. When ready to cook, oil the grill grate. Remove the chicken legs from the baking dish and arrange on the hot grate. Grill, turning with tongs, until the juices run clear when the tip of the skewer or sharp knife is inserted in the thickest part of a thigh, 6 to 10 minutes per side (12 to 20 minutes in all).
- 6. Transfer the chicken legs to serving plates or a platter and serve immediately garnished with sliced red onion and lime or lemon wedges.
Nutrition Facts : Calories 107.9, Fat 10.8, SaturatedFat 1.4, Sodium 875.9, Carbohydrate 3.6, Fiber 1.1, Sugar 0.3, Protein 0.7
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hasan rimon
[email protected]I've made this recipe several times and it's always a hit. The chicken is always cooked perfectly and the sauce is always delicious.
GAMER ENaM
[email protected]This is a great recipe for a weeknight meal. It's quick and easy to make, and the chicken is always juicy and flavorful.
Riaz Khazoom
[email protected]I would definitely recommend this recipe to others. It's easy to make and the results are delicious.
Liam Smithson
[email protected]I served this dish over rice and it was a perfect meal. The chicken and sauce were both very flavorful.
Lilie Irons
[email protected]I used boneless, skinless chicken breasts instead of thighs. The chicken cooked evenly and the sauce was still flavorful.
Ayanda Gases
[email protected]I'm not a big fan of cilantro, so I omitted it from the recipe. The chicken was still delicious.
Maalo Malloy
[email protected]Overall, I thought this recipe was just okay. It wasn't bad, but it wasn't great either.
farah shawky
[email protected]I found that the chicken needed to be cooked for a little longer than the recipe stated.
FN Firoz
[email protected]This recipe is too spicy for my taste. I would recommend using less chili powder.
Hassan Bhullar
[email protected]I followed the recipe exactly and the chicken turned out dry. I'm not sure what went wrong.
Muhamnad Sadheer Afzal
[email protected]I made this dish for a party and everyone loved it. I will definitely be making it again.
Sunny Jalal
[email protected]This recipe is a keeper! I've made it several times and it's always a hit.
Terry Owens
[email protected]I wasn't sure how this dish would turn out, but I was pleasantly surprised. The chicken was tender and the sauce was delicious.
Paul Portillo
[email protected]This is one of my favorite chicken recipes. It's easy to make and always turns out great.
Yonatan Samuel
[email protected]I love this recipe! The chicken is always juicy and the sauce is always flavorful. I highly recommend it.
Auwal Usman
[email protected]I made this dish last night and it was a hit! The chicken was cooked perfectly and the sauce was amazing.
Jeanella Wijman
[email protected]This recipe was easy to follow and the results were delicious! The chicken was tender and the sauce was flavorful.
Denisse Colon
[email protected]My family and I loved this dish! The chicken was juicy and flavorful, and the sauce was tangy and spicy. We will definitely be making this again.