Your email address is required to begin the subscription process. We will use it for customer service and other communications from Milk Street. You can unsubscribe from receiving our emails at any time.
Great homemade coffee with James Hoffmann.
A whole chicken can take quite some time to roast, which can be a challenge on weeknights. But chicken parts cook quickly and taste equally good. If you use a combination of breasts and legs or thighs, begin checking the breast for doneness after about 30 minutes of roasting, as white meat is done at 160°F while dark meat needs to reach 175°F. We came up with three variations on this supper, using coriander, spicy Scotch bonnet and tangy za'atar to add flavor and depth to our dishes. In this take, the citrusy, floral notes of the coriander in the spice rub pair well with the lemon zest and juice in the accompanying sauce. These flavorful chicken dishes are a great match for the earthy sweetness of root vegetables such as roasted or mashed sweet potatoes or winter squash drizzled with tangy yogurt. They're also excellent with our herbed bulgur pilaf with fried chickpeas.
tablespoons ground coriander
teaspoons ground ginger
You need to be a Milk Street Digital Member to see the full recipe
and get access to all of our recipes and articles online, as well as in print.GET DIGITAL & PRINT