Experiments in Cooking

Coriander Rubbed Chicken

Whole spices for the dry rub

Juicy thighs ready for dinner!


Rinse and pat dry 1 lb of skinless, boneless chicken thighs.

Grind together and rub all over chicken:

  • 2 tbsp coriander seeds
  • 1 tsp black peppercorns
  • 1 tsp cumin seeds
  • 1/4 tsp turmeric
  • 1 tbsp avocado oil
  • 3 garlic cloves.

While it can be cooked right away, I like to set chicken in the fridge for 1-4 hours for the flavors to get absorbed.

Preheat oven to 450deg and heat an oven-proof pan on the stove.

Right before cooking: sprinkle 1 tsp kosher salt & juice of half a lemon.

Sear one side on a hot oven-proof pan, flip. Cover lightly with foil and set in 450 oven for 12 mins (without searing on the other side).

Serve with your favorite flatbread, accompanied by dal or raita.

NOTE: For extra flavor, you can toast the first three spices and allow to cool before grinding.