Coriander Agave Nectar Chicken

An aromatic chicken and vegetable roast, sweetened with agave, maple, or honey, with raisins and currants, and flavored with coriander ginger and garlic. A quick Global Chicken casserole.

1/4 cup agave nectar, maple syrup or honey
2 Tbsp Tabasco or other favorite hot sauce sauce
1 Tbsp coriander seeds, ground, or 2 tsp prepared ground coriander

5 chicken thighs, bone-in, very well trimmed

4 cups cauliflower, chopped
1 red pepper, finely diced
2 leeks, trimmed, cleaned and chopped
3 cloves garlic, minced
1-inch fresh ginger, minced
1/4 cup golden raisins
2 Tbsp olive oil

Preheat oven to 375. Toss the veggies with the oil in a large bowl and tip into a 13x9-inch casserole. Nestle the chicken thighs into the veggies.

Whisk together the agave nectar and hot sauce and pour over each chicken thigh. Salt and pepper to taste and sprinkle the coriander over the chicken.

Roast for about 45 minutes, just until the chicken browns well and cooks through. If the chicken needs a few more minutes, but has browned up enough, cover lightly with a sheet of aluminum foil; be careful - the agave can burn easily.

Serves 4.

Comments

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