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Coriander and Lemon Spicy Chicken

Lemon and coriander chicken_600_401


Place the cardamom pods in a non-stick frying pan and roast them for a couple of minutes until they turn golden brown – you don’t need any oil to do this, just a gentle heat, but stir frequently to ensure that the pods are roasted evenly.

Transfer them to a pestle and mortar, then remove the seeds from the pods and crush lightly. Alternatively put the pods in a deep bowl, take the end of a rolling pin and gently hit them so that you remove the seeds, which can then be crushed slightly to release their flavour.

Next place the chicken drumsticks in a shallow glass bowl and, with a sharp knife, cut a couple of slits in the top of each chicken piece. Pour over the lemon juice and sprinkle on the lemon zest, crushed cardamom seeds, cumin, coriander and garlic. Toss the chicken in the marinade, ensuring that the spices and garlic go deep into the cuts. Cover and place in the fridge for 24 hours (or as long as is possible), turning occasionally.

When your barbecue is at the correct temperature, take the chicken drumsticks out of the bowl and cook over a medium heat for about 15–20 minutes, until thoroughly cooked.

Meanwhile, make some soft couscous to serve with the chicken. Cover about 200g couscous with boiling water, stir, then leave for 4–5 minutes or until the couscous has soaked up the water.

TOP TIP: When BBQing, always make sure the chicken is cooked thoroughly before eating. To check this, pierce the plumpest part of the flesh and make sure the juices run clear. If not, cook further.


Serves 4

4 Red Tractor chicken drumsticks
6 cardamom pods
juice & zest of 1 lemon
1½ tsp ground cumin
1½ tsp ground coriander
2 crushed garlic cloves
200g couscous