Coriander and Lemon Chicken

Shortly after I arrived in Kigali, a friend of mine told be about a cookbook called “Beyond Ugali in Kigali” which is a compilation of recipes which use local ingredients to make beloved favorites from home instead of Rwandan recipes. {All profits of the sale of the cookbook go to support Kigali Christian School’s lunch program.} I immediately bought a copy after hearing about it and as I was a little in shock as to how I was going to curb my cravings for my cousin’s million dollar mac’n’cheese, buffalo wild wings and chick’fil’a, hamburgers, shrimp tacos, and everything else under the sun! But this cookbook made me realize just how many options and combinations were out there just waiting for me to put them together and try out and got me excited to continue my culinary journey of learning to cook.

While scouring the grocery store aisles for culinary inspiration, I found that ground ginger, coriander, cardamom, and curry are among the common spices on the shelves as well as on menus here in Rwanda. Inspired to use these ingredients to put a spin on favorites from home, I decided to try it out as a twist on my Chicken with Rosemary and Garlic Butter recipe using ground coriander and pair it with a fresh salad {Beet, Orange, and Fennel Salad with Citrus Vinaigrette}.

I’m also looking forward to experimenting with curry powder and other common spices of East African cuisine as well as seeing how I can adapt other favorite meals using these ingredients! I’ll let you know how they turn out.

Instructions for Coriander and Lemon Chicken:

  • Follow instructions for Chicken with Rosemary and Garlic Butter, however, instead of the rosemary and garlic butter mixture replace with the following ingredients:
    • Boneless chicken breasts with skin
    • 3/4 tablespoon salt
    • 1 teaspoon pepper
    • 1 teaspoon ground coriander
    • 1 tablespoon cilantro, finely chopped
    • 1 lemon, thinly sliced
  •  In a small bowl, mix together salt, pepper, ground coriander, and cilantro. Peel back the skin of your chicken and sprinkle salt mixture on the breast beneath the skin. Pat the salt mixture down, top with lemon slices, and unroll the skin overtop. Sprinkle any remaining salt mixture on the top and bottom of the breasts. Cook according to Chicken with Rosemary and Garlic Butter recipe.

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