(serves 6 as a main course)

Served with Lemon Orzo Salad and Broccolini

INGREDIENTS

METHOD

• Trim chicken thighs of any excess fat. Place chicken into a non-reactive bowl and coat with marinade. Cover and refrigerate for as little as 2 hours or up to 2 days.
• Preheat oven to 200°C.
• Combine seeds and crush using a mortar and pestle until coriander seeds are broken. Toss seeds with salt and pepper.
• Remove chicken from marinade (discard marinade) and sprinkle a heavy coating of seed mixture over skin side of chicken. Press seeds into chicken so they adhere.
• Preheat a dry heavy-based (ovenproof) frying pan over a medium heat. Add chicken (skin-side facing down) and sear for approximately 5 minutes until the spices are brown and crispy.
• Turn chicken over and transfer frying pan to oven. Cook for approximately 8-10 minutes or until juices run clear.
• Remove chicken from heat, cover with aluminium foil and rest chicken for 5 minutes (this allows the juices to disperse evenly and makes the chicken very moist).
• While chicken is resting cook broccolini in boiling water for 2-3 minutes or until bright green and tender. Drain, then season with salt and pepper. Drizzle extra virgin olive oil over broccolini.
• Place a spoonful of Lemon Orzo Salad in the centre of each warmed plate. Lay two pieces of broccolini on top of the orzo followed by a chicken thigh. Drizzle with juices created in the base of the frying pan.