Coriander Seed Chicken with Caramelized Brussels Sprouts

from The New York Times

submitted by Wells Whitney

preparation time: 50 minutes plus marinating

serves 6

2 lemons

2 teaspoons whole coriander seeds

3 pounds bone-in chicken thighs

1½ pounds Brussels sprouts, trimmed, halved if large

1½ teaspoons ground coriander

2½ teaspoons Kosher salt

½ teaspoon red pepper flakes

6 garlic cloves, peeled and smashed

¼ cup plus 2 teaspoons extra-virgin olive oil, divided

1 tablespoon Dijon mustard

Grate lemon zest, and then quarter the bald lemons, seed the quarters, and set them aside. In a small, dry skillet set over medium heat, toast coriander seeds until fragrant, about 2 minutes.  Crush the seeds lightly in a mortar and pestle or with the flat of a heavy knife blade.

In a small bowl add crushed coriander seeds, ground coriander, lemon zest, salt, red pepper flakes garlic and ¼ cup olive oil, then mix well. Pat chicken pieces dry, and place them in a large bowl along with the Brussels sprouts. Pour marinade over chicken and brussels sprouts and then mix well. Marinate at room temperature for at least 30 minutes, or up to overnight in the refrigerator.

Heat oven to 425 degrees. In a small bowl, whisk mustard with remaining 2 teaspoons olive oil.  Arrange chicken pieces on a large rimmed baking sheet and brush the mustard mixture over them. Scatter the Brussels sprouts around the chicken.

Roast until pieces are just done, 25 to 40 minutes (chicken should be 145 degrees), then transfer to plate and tent it with aluminum foil to keep warm. Serve with reserved lemon wedges on the side.