Urban Herbs

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Urban Herbs is a spices company created by chefs, for chefs. We are here for those looking for a large selection of high quality cooking spices, dried beans, gourmet rices and grains--all your kitchen pantry staples.

Filtering by Tag: peppercorn

CORIANDER ALMOND CRUSTED CHICKEN LEGS

From: Food & Wine Magazine
Serves: 4

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.

CHAI TEA

Serves 4-6

2-inch piece of fresh ginger, cut into thin rounds
2 cinnamon sticks
2 tsp black peppercorn
10 whole cloves
6 cardamom pods
6 cups cold water
6 bags black tea (preferably Darjeeling)
1/2 cup packed golden brown sugar
Milk to taste & preference* 

Combine the first 5 ingredients in a sturdy bowl or mortar/pestle. Lightly crush spices. (The more they are crushed the spicier the flavor). Transfer spices to medium saucepan and add 6 cups of water.  Bring to a boil over high heat. Reduce heat to medium-low and partially cover saucepan.  Simmer gently 10 minutes. Remove from heat.  Add tea bags and steep 5 minutes. Discard tea bags. Add sugar, stir to dissolve. Strain chai into teapot or serving vessel. Add milk to personal preference. 
*Recipe was tested with Vanilla Almond Milk with great results.