Coriander seed chicken with caramelized Brussels sprouts from Dinner: Changing the Game (page 52) by Melissa Clark

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Accompaniments: How to cook polenta for 4

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Notes about this recipe

  • Stephenn31 on March 22, 2024

    It was OK, and easy dinner to make. Good to roast with the Brussel sprouts for greens instead of potatoes. Not overly flavourful.

  • SpatulaCity on March 19, 2024

    We thought this was great. Used only 2lbs of bone in chicken thighs but kept the marinade and Brussels sprouts at the amount stated in the recipe. Lots of great flavor. Halved the chile flakes because we’re spicy-heat wimps, but could have used the full amount. The sprouts charred up beautifully and became delicately soft. Next time I may pull sooner so they retain some crunch? Regardless, YUM

  • dinnermints on November 06, 2022

    Good! I made a double-ish recipe; used 3 lbs boneless skinless chicken breasts and 2.5 lbs Brussels. I decreased the oil by half and that worked out fine. The mustard glaze on the chicken is particularly nice.

  • chawkins on February 16, 2022

    Great flavor with minimal effort. I made half a recipe using drumsticks and marinated for two hours, roasted for about 45 minutes. Also used frozen sprouts and forgot the red pepper flakes. Definitely on the repeat list.

  • FJT on March 07, 2021

    Lovely flavours. The sprouts were the real hit here. Will definitely repeat!

  • sfcarole on June 26, 2020

    I finally tried this and loved it. My husband especially loved the very crisp Brussels sprouts and chicken skin. I used bone-in thighs and cooked for 20 min., turned over the sprouts, and then baked another 15 minutes - all at 425º. Per westminstr's suggestion I smeared the mustard/oil on the flesh underside of the thighs. For the first 20 minutes I put the loose leaves of the sprouts that accumulate when trimming them, plus the garlic, under the chicken. Then I pulled them out for the last 15. We made the recipe with four thighs, the better to have leftovers. Loved the citrusy flavor of the coriander. This is a definite repeat!

  • purrviciouz on November 24, 2019

    I liked this however I need to keep in mind for myself that 1/4 - 1/3 lb chicken is one serving for us. I might decrease chicken and increase sprouts next time, maybe add potatoes to the roast instead of polenta if I want a more prep ahead meal. Very tasty.

  • meggan on May 07, 2019

    I had to use frozen Brussels sprouts because there are slim pickings in the produce department in Maine this time of year. It worked ok though they could have been more caramelized. I also did not have coriander seeds so I only used ground powder and I used boneless skinless chicken. The chicken cooks faster this way but lacked any nice crunchy skin.

  • hillsboroks on May 03, 2019

    Great flavor and relatively fast preparation makes this recipe a winner. I made a half recipe for two of us using 4 chicken thighs. I was only able to marinate it for 30 minutes but it was enough to make the flavors saturate the chicken and Brussels sprouts. When I checked the temperature on the chicken at 30 minutes it was done just right and the Brussels sprouts were perfect. My husband absolutely loved this dish so I will be making it again. I may try Westminstr's suggestion of brushing the mustard sauce under the skin next time.

  • Jane on January 22, 2019

    This was a quick and easy recipe for a weeknight. I hadn’t planned ahead so only did a 30 min marinade but there was plenty of flavor, especially from the mustard. One I will repeat.

  • clcorbi on November 30, 2018

    Really delicious, flavorful sheet pan recipe. I had to almost double the roasting time to get my brussels/chicken as crisp as I wanted, but I'm sure that just depends on the oven. I was actually out of coriander seeds so I only used ground coriander, and I still loved the result. Will be repeated for sure.

  • stockholm28 on April 16, 2017

    I liked the flavors, despite the fact that I only marinated for 30 minutes. She uses a mix of ground coriander and toasted crushed coriander seeds which I thought was odd, but the half crushed seeds do lend a nice note. I used chicken thighs. I roasted on the top rack of a convection oven. The chicken skin did get crispy, but some of my brussels sprouts got completely burnt, so I would definitely check everything at about 20 minutes. I felt that 2 1/2 tsps of salt was too much, so I'd scale back some. The recipe is here: https://cooking.nytimes.com/recipes/1018590-coriander-seed-chicken-with-caramelized-brussels-sprouts

  • westminstr on March 28, 2017

    I really loved this, and it was very easy since everything is prepared the night before. I used thighs. However, brushing the mustard on the chicken skin made it stay flabby, in future I will put the mustard under the skin or on the flesh only. Note that I made a half recipe for the adults and a separate plain version for the kids.

  • Niemie on March 28, 2017

    A weeknight winner: crave-able, the preparation is very hands-off, easy clean up, and reasonably healthy

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