Prep 15 mins
Cook 40 mins
Found the original recipe in one of those supermarket magazines. (Don't ask me why I still buy them despite the fact that I have hundreds of recipes saved in my cookbooks here waiting to try.) Easy to prepare and great results make this a winner for me. The original calls for conventional (out of the jar) ground corriander. I like to toast my seeds and coarsely grind them as it adds a nice toasty flavor and rustic look to the dish. Do what works best for you. Please note preparation time does not include 3-24 hour marinading time.
- Start off by putting the coriander seeds in a skillet over high heat. Toast for a few minutes until the seeds begin to release a pleasant aroma. Crush the seeds in a grinder, with a mortar and pestle, or with the back of thick knife.
- Measure out 2 tablespoons of the ground coriander and place into a resealable bag or non reactive dish. Add in the garlic, lemon zest, minced peppers, lemon juice and honey.
- Prepare the chicken breasts with a light dusting of salt and pepper and place in the marinade. Marinate for a minimum of 3 hours or up to 24 hours.
- Preheat oven to 400 degrees. Place the chicken breasts skinned side up into a roasting pan. Cover with the marinade. Cover dish with foil or lid and bake 20 minutes. Remove foil or lid and baste the chicken breasts with the glaze at the bottom of the pan. bake and additional 18-20 minutes until the chicken is tender and juices run clear. Give a final baste and serve.
This is lovely! I served it with some steamed green beans. It didn't need anything more. I didn't really pick this for PAC Fall 2006, but it is one of my adoptees and within the time frame... :) Nice light flavors. I omitted the pepper b/c DH wouldn't like it. Freezes beautifully. I'm having the leftovers for lunch today.
Great chicken recipe Toni! I did reduce the coriander powder a little and increased the garlic, I marinaded them for about 5 hours, we enjoyed this for dinner tonight, thanks...Kitten:)
Loved This! The citrus aroma came through in the seeds with the added lemons this was is a must have recipe. I used my coriander seeds from my home grown cilantro. I had 2 chicken breasts and 1 boneless pork chop. This can be used on fish as well. This I will make again! Thanks Toni.