Coriander and mustard seed chicken

4 servings Prep: 5 mins, Cooking: 30 mins
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A deliciously seasoned and fragrant dish.

By Food24 March 08 2010
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Ingredients (10)

8 chicken — legs
2 tbsp fresh chillies — 573
1 onion — finely chopped
1 tbsp mustard — seeds
1 tsp coriander — seeds
125 ml wine — dry white
125 ml water
1 tbsp fresh coriander — chopped
1 tsp jelly — red currant or apple
salt and freshly ground black pepper
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Method:

Pat chicken dry and season with salt and pepper.

Heat oil in a 12-inch heavy skillet over high heat until hot but not smoking, then brown chicken well, about 4 minutes on each side. Transfer with tongs to a plate.

Add shallots to skillet and cook over moderate heat, stirring, until golden, about 2 minutes. Stir in mustard and coriander seeds, wine, and water and bring to a boil.

Return chicken, skin sides up, to skillet and simmer, covered, until chicken is cooked through, 20 to 25 minutes. Transfer chicken to a platter.

Add jelly and cilantro to sauce, stirring until jelly is melted. Season sauce with salt and pepper and spoon over chicken.



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