Recipe courtesy of Gourmet Magazine

Coriander and Mustard Seed Chicken

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  • Level: Easy
  • Total: 45 min
  • Prep: 10 min
  • Cook: 35 min
  • Yield: 4 servings
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4 whole chicken legs (2 pounds)

Salt and freshly ground black pepper

1 tablespoon olive oil

2 shallots, finely chopped

1 tablespoon mustard seeds

1 teaspoon coriander seeds

1/4 cup dry white wine

1/4 cup water

1 teaspoon red currant or apple jelly

1 tablespoon chopped fresh cilantro


  1. Pat chicken dry and season with salt and pepper.
  2. Heat oil in a 12-inch heavy skillet over high heat until hot but not smoking, then brown chicken well, about 4 minutes on each side. Transfer with tongs to a plate.
  3. Add shallots to skillet and cook over moderate heat, stirring, until golden, about 2 minutes. Stir in mustard and coriander seeds, wine, and water and bring to a boil.
  4. Return chicken, skin sides up, to skillet and simmer, covered, until chicken is cooked through, 20 to 25 minutes. Transfer chicken to a platter.
  5. Add jelly and cilantro to sauce, stirring until jelly is melted. Season sauce with salt and pepper and spoon over chicken.

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