Middle Eastern Chicken with Lime and Cilantro
1 Tablespoon coriander seed
1 Tablespoon cumin seed
1/2 teaspoon whole black peppercorns
1/2 teaspoon fenugreek seeds (small pebble hard seeds of the Fenugreek plant)
1/2 cup fresh cilantro leaves and tender stems-plus additional leaves for garnish
1 medium Lime- Juice of
2 cloves garlic- peeled
1 scallion (white and green parts)-cut into 1-inch lengths
11/2 tablespoon Grapeseed oil
1 1/4Chef Andy's No salt Reason to Season - more to taste
1 teaspoon ground turmeric
6 small skin-on bone-in chicken breasts or
12 medium (6 ounce size) chicken thighs (or a combination), trimmed of excess skin and fat
1 scallion (white and green parts)-thinly sliced for garnish lime wedges-for garnish
In a small, dry skillet over a 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 puree.
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 the 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 singled bits, about 20 minutes, rotating the pan occasionally for even browning. Check the chicken for doneness, either by cutting into pieces to see if their cooked through all the way or by using an instant-read thermometer-breasts should be 165 degrees F, thighs should be 170 degrees 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 degrees F. Continue roasting the chicken, check 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 the chicken on a serving platter and garnish with the cilantro leaves, sliced scallion, and lime wedges.