Cilantro aka Coriander leaf is my absolutely favourite herb. I was so taken with Oui Chef's blanching of it (See Oui Chef's red pepper soup) to make an oil which releases the fragrance and just intensifies the taste that I had to make some chicken wings. With Kaffir limes - the most fragrant green citruses I've ever come across - strong, clean, floral scents pair well with the coriander and some green chili to make delicious tasting wings. —Kitchen Butterfly
Put the chicken wings in a bowl and poke with a sharp knife to make slits, which will encourage the marinade to go deeper
Combine the lemon juice, zest, sugar and salt and stir till solids are mostly dissolved. Pour this lemon mixture over the chicken and mix properly so each piece is coated
Set aside for 5 - 10 minutes. In the mean time, toast the seeds. Start with the larger ones - peppercorns and coriander and toast for a minute or two, then add the cumin. Let toast for another minute or till you start to get whiffs of earthy scents. Take off heat and crush in a mortar and pestle. It doesn't have to be 'table salt fine'
Sprinkle spices over the chicken pieces and mix well so each chicken piece is covered with the spices.
Set your kettle to boil. Once boiled, dip the cilantro leaves in for 30 seconds and then remove and refresh in a bowl of cold water. Remove leaves and squeeze water out
Place coriander leaves, oil, chili, onion and garlic powder in a blender or food processor and blitz till fine and leaves are itty bitty.
Mix coriander puree with kaffir lime zest and quarters till well combined. Check for salt and then pour over chicken. Stir well and let marinate for at least 4 hours or overnight
When you're ready to cook, remove chicken from marinade and heat oven to the highest (250 deg centigrade) and bake chicken in the centre of the oven for 25 minutes, or till ready. Enjoy
For the first 9 years of my life I hated food and really loved sugar till Wimpy (British Fast Food chain) changed my life! These days, all grown up, I've junked junk food and spend my days and nights on a quest - to find and share the sweet, sweet nectar that's food in The #NewNigerianKitchen!
Dreaming, cooking, eating and writing...about and adoring a strong food community that's big and bold enough to embrace the world's diverse cuisines - I'm passionate about celebrating Nigerian cuisine in its entirety.
Why do I love food so? It is forgiving. Make a recipe. Have it go bad....but wake up tomorrow and you can have another go at succeeding! Only with food!