Friday, March 11, 2016

Different Drum

This easy coriander and pecan coated chicken recipe was inspired by Food and Wine Magazine.  When I purchased the chicken from our local farm store, I initially asked for chicken legs, but the drumsticks cooked more evenly.    I will try this entree again! 

Coriander and Pecan Coated Chicken

(Serves 2)

Grind coriander and mustard seeds in a spice grinder or coffee grinder devoted only to spices.
1 1/4 tablespoon coriander seeds
1 teaspoon yellow mustard seeds

Mix ground spices, flour and lemon zest.
1/4 cup pecan flour
1 teaspoon lemon zest

Mist drumsticks with olive oil spray.  Dredge in pecan mixture, pressing to adhere on all sides.
4 drumsticks, skin removed
Olive oil spray

Heat olive oil in a cast aluminum pan over medium heat.
1 tablespoon olive oil

Brown drumsticks 8 minutes on one side.  Turn and brown on the other side for 5 minutes.  Transfer chicken to a 400F. oven and roast until internal temperature reaches 165 F. (this took about 10 minutes).

Happy Friday!



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