I like this recipe because I don’t always have a fresh lemon on hand. In place of lemon juice this recipe is using vinegar for the acidity and coriander for the citrus flavor. For those unfamiliar with Trader Joe’s Everyday Seasoning it is a grinder blend of sea salt, mustard seed, black pepper corn, coriander, onion, garlic, paprika and chili pepper in roughly equal parts. It is best to make this as a first step to the meal you are preparing so the flavors can mingle. Be careful not to over season, you want the seasoning flavors to be subtle, you can always add more mayo if you over do it.
2 heaping tablespoons mayonnaise
3 grinds of Trader Joe’s everyday seasoning
3 light shakes coriander, ground
1/8 teaspoon white vinegar
1 dill pickle spear, minced finely. (You may need to use more or less depending on the size of the spear.)
Place all ingredients in a small bowl, mix thoroughly. Let rest for flavors to mingle.
I am changing out my Aerogarden and I needed to use up some fresh rosemary. I know it goes well with chicken and lemon but I have no lemon so I am using Coriander instead. I am also using Salish smoked salt and red pepper flakes in place of traditional salt & pepper though there is still some black pepper in there.
3-6 chicken thighs
1 cup mixed marble sized potatoes, cut in half
3/4 cup baby portabella mushrooms, whole
1/4 of a red onion, chopped
2 cloves garlic, crushed
3 tbs sherry
1/4 cup beef broth
1/8 tsp corriander
Salt & pepper
2 sprigs rosemary
For the dredge:
1/2 cup flour
1/4 tsp black pepper
1 1/2 tbs fresh Rosemary, chopped
1/2 tsp Salish smoked salt
1/2 tsp crushed red pepper flakes
1/2 tsp Thyme
1/2 Tsp Coriander
Preheat oven to 350 degrees.
Add all dredge ingredients to a bowl and mix. Dredge chicken and add to heated skillet skin side down. Braise both sides of the chicken and set aside.
Add potatoes, mushrooms, onion and garlic to the pan and cook for 5-10 minutes stirring occasionally until onions are soft and beginning to brown.
Add sherry and deglaze pan. Add Beef Broth, Coriander and salt & pepper to taste.
Add chicken back into the pan skin side up, cover and place in the oven. Bake for 40 minutes.