From: Food & Wine Magazine
½ C Whole, blanched almonds
2½ Tbsp Coriander seeds
2 tsp White peppercorns
2 tsp Yellow mustard seeds
2 ¼ tsp Sea salt
1 ¼ tsp Finely grated lemon zest
4 Whole chicken legs (2½ lbs)
¼ C Extra virgin olive oil, plus more for brushing
Lemon wedges, garnish
Preheat the oven to 400˚F. In a spice grinder, pulse the almonds until finely ground. Transfer to a large bowl. In the spice grinder, grind the coriander, peppercorns and mustard seeds until coarsely ground. Add tot he large bowl along with the salt and lemon zest; mix well. Brush the chicken with olive oil, the dredge in the almond mixture, pressing to help it adhere.
In a large cast-iron skillet, heat the ¼ C of olive oil over moderate heat. When the oil is hot, add the chicken, skin side down, and cook until lightly browned, 8-10 minutes. Flip and cook until very lightly browned on the bottom, about 5 minutes. Transfer the skillet to the oven and roast the chicken until your thermometer reads 165˚F in the thickest part of the thigh (15-20 mins). Serve with lemon wedges.