This recipe came from a friend in Tucker, Ga., who knew I would like its combination of ingredients. I sometimes pick the coriander seeds in my garden when they are still green and smush them for this dish, but ground coriander seeds do the job marvelously.
— Nathalie Dupree
2 pounds bone-in chicken thighs
11⁄4 cups plain yogurt
2 teaspoons finely chopped fresh ginger
11/2 teaspoons ground coriander seeds
2 to 3 garlic cloves, finely chopped
Ground hot red pepper
Grated rind of 1 lemon, no white attached
1⁄4 cup fresh lemon juice
Preheat oven to 350 degrees. Pat the chicken dry with paper towels. Line a rimmed baking sheet with foil or oil it well.
Whisk together all remaining ingredients. Move to a plastic sealable bag or refrigerator container. Add the chicken thighs and turn to coat well. Marinate while preheating the oven or up to 24 hours in the refrigerator.
When ready to cook, remove the chicken thighs from the marinade, shake off to remove extra moisture, and move to the foil-lined, rimmed baking sheet. Discard the marinade.
Bake until cooked through, light brown and bubbly, about 25 to 30 minutes, and the temperature of the thickest part of the chicken measures 165 degrees on a meat thermometer.
Variation: If you are unable to find bone-in thighs, boneless are fine, too; however, boneless meat, in general, tends to be less flavorful and juicy. Just remember to adjust the cooking time. Boneless thighs should take less time than bone-in, and they can easily dry out, so be careful to monitor them closely throughout cooking.
Nathalie Dupree is the author of 13 cookbooks, most recently “Mastering the Art of Southern Cooking.” She lives in Charleston and may be reached through Nathaliedupree.com.