Coriander and mustard seed chicken

A deliciously seasoned and fragrant dish.
 

Preparation time: 5 mins
Cooking time: 30 mins
 
 

Ingredients

 
  • 8
    Chicken Legs
  • 2
    tbsp
    Olive oil
  • 1
    Onion finely chopped
  • 1
    tbsp
    mustard seeds
  • 1
    tsp
    coriander seeds
  • 125
    ml
    dry white wine
  • 125
    ml
    water
  • 1
    tbsp
    fresh chopped coriander
  • 1
    tsp
    red currant or apple jelly
  • salt and pepper
Servings: Change Serving
 
 

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.
 

Read more on: poultry
 

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