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Coriander and mustard seed chicken(Meat) Submitted by Shelley Martin, Executive Chef (2000-2006) with the Shaarey Zedek Synagogue Catering Department
Ingredients
Method Rinse and pat chicken dry. Generously season with salt and pepper. Heat oil in a heavy skillet. Brown chicken starting skin side down until golden brown. Turn chicken and brown the other side. Transfer chicken to an oven proof platter. Add shallots and sauté over moderate heat. Add garlic, mustard and coriander seeds. Whisk in white wine and chicken broth. Bring to a boil whisk in apple jelly and cilantro. Pour over chicken pieces bake in 375ºF oven for 45 minutes, basting half way.
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