Indian Spiced Chicken with Lime and Cilantro

Makes 6-8 servings

Carrie Zinnecker

ingredients

1 Tbs. coriander seed
1 Tbs. cumin seed
1/2 tsp. whole black peppercorns
1/2 tsp. fenugreek seeds
1/2 cup fresh cilantro leaves and tender stems, plus additional leaves for garnish
Freshly squeezed juice of 1 medium lime (about 1/4 cup)
2 medium cloves garlic, peeled
2 scallions (white and green parts), 1 cut into 1-inch lengths, 1 thinly sliced for garnish
1 1/2 Tbs. canola oil
1 1/4 tsp. kosher salt; more to taste
1 tsp. ground turmeric
6-8 chicken breasts
Lime wedges for garnish

1
In a small, dry skillet over medium-low heat, toast the coriander and cumin, shaking the pan until the cumin seeds darken and are fragrant, about 5 minutes. Transfer to a spice grinder, add the peppercorns and fenugreek, and grind.
2
Combine the cilantro, lime juice, garlic, 1-inch scallion pieces, canola oil, salt, turmeric, and ground spice mixture in a blender; blend into a smooth purée.
3
Put the chicken in a bowl, add the marinade, and turn to coat. Set aside while you heat the broiler; or cover and refrigerate for up to 24 hours.
4
Position an oven rack about 8 inches from the broiler; heat the broiler on high. Line a large rimmed baking sheet with foil. Arrange the chicken pieces, skin side up. Sprinkle generously with salt.
5
When the broiler is hot, broil until the chicken skin is brown and crisp all over, with some singed bits, about 20 minutes, rotating the pan occasionally for even browning. Check the chicken for doneness. Continue roasting the chicken, checking every 5 minutes, until cooked through.
6
Arrange all of the chicken on a serving platter and garnish with the cilantro leaves, sliced scallion, and lime wedges.