{{ :recipes:indian-spiced_chicken_with_lime_and_cilantro.jpg?direct&200|}} ====== Indian-Spiced Chicken w/Lime ====== /* Description */ [[http://www.finecooking.com/recipes/indian-spiced-chicken-lime-cilantro.aspx | Fine Cooking 90]] {(rater>id=100|name=Indian-spiced Chicken With Lime And Cilantro|type=rate|headline=off)} |**Preheat:** °|**Yield:** 6 servings|| |**Prep:** 0:00|**Wait:** 0:00|**Cook:** 0:00| ====== 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 ====== Directions ====== - 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. - When the broiler is hot, broil until the chicken skin is brown and crisp all over, with some singed bits, about 20 minutes, rotating the pan occasionally for even browning. Check the chicken for doneness, either by cutting into pieces to see if they’re cooked through or by using an instant-read thermometer—breasts should be 165°F, thighs should be 170°F. If some or all of the chicken is still underdone by the time the skin is well browned, turn off the broiler and set the oven temperature at 450°F. Continue roasting the chicken, checking every 5 minutes, until cooked through, 5 to 15 minutes more. If some pieces finish earlier than others, transfer them to a platter and keep warm while you continue to roast the underdone pieces. - Arrange all of the chicken on a serving platter and garnish with the cilantro leaves, sliced scallion, and lime wedges. ====== Notes ====== * Make Ahead Tip: The chicken can be marinated up to a day ahead. /* Nutrition block - remove the slash-asterisk and asterisk-slash from just above and below the following block */ /* ====== Nutrition ====== |Calories (kcal): |Fat Calories (kcal): |Cholesterol (mg): |[[recipes:notes:nutrition guidelines |(Guide)]] | |Fat (g): |Saturated Fat (g): |Mono Fat (g): |Poly Fat (g): | |Protein (g): |Carbohydrates (g): |Sodium (mg): |Fiber (g): | */ {{tag>Recipes MainDish/Poultry Asian/Indian FineCooking }} /* Recipe Tags - Copy and paste tags from the list below to the tag list in the above line, replacing the "TagsNeeded" tag and separated by spaces. */ /* ---Recipe Types--- Appetizer Appetizer/Cold Appetizer/Hot Beverage Beverage/Cocktail Beverage/Liquor-Mixer Bread Bread/Biscuit-Roll Bread/Muffin Bread/Quickbread Bread/Yeast Breakfast Casserole Canning-Freezing Condiment Dessert Dessert/Bar-Brownie Dessert/Cake Dessert/Cake/Frosting Dessert/Candy-Chocolate Dessert/Crisp-Buckle Dessert/Cookie Dessert/Custard-Curd Dessert/IceCream-Ice Dessert/Pie Dessert/Pie/Crust Dessert/Topping Dip-Spread Entertaining Fondue Grilling-BBQ Grilling-BBQ/BBQSauce Holiday Ingredient Ingredient/Seasoning-Rub Ingredient/Brine-Marinade Kid-Friendly MainDish MainDish/Beef MainDish/Poultry Asian/Indian FineCooking MainDish/Pork MainDish/Seafood MainDish/Vegetarian Pasta-Rice Pizza Roast Salad Salad/Dressing Sandwich Sauce-Gravy Sausage-Pate Side Side/Starch Side/Vegetable Snack Soup Soup/Stock-Broth Stew-Braise Stew-Braise/SlowCooker-Crockpot Stir-Fry Vegetarian ---Recipe Cuisines--- American American/Cajun-Creole American/Southern American/TexMex Asian Asian/Chinese Asian/Indian FineCooking Asian/Japanese Asian/Korean Asian/Thai Asian/Vietnamese European European/English European/French European/Greek European/Polish European/Italian European/Spanish Latin Latin/Brazilian Latin/Mexican MiddleEastern ---Recipe Sources--- AmericasTestKitchen AmericasTestKitchen/CooksCountry AmericasTestKitchen/CooksIllustrated BonAppetit Chowhound FineCooking FoodWine GoodEats Gourmet MilkStreet LMaidment TMaidment DMarcos JMarcos KMarcos JPhalen DPendergast ---Recipe Ratings--- 5★ 4★ 3★ 2★ 1★ No★ ---Recipe Alerts--- RecipeNeeded RecipeIncomplete RecipeWrong RecipeFails TagsNeeded */ ~~DISCUSSION~~