Sheet pan chicken thighs with apples, gin & coriander seeds
Chicken second courses
The beauty of this recipe is not just the gorgeous melding of flavors, but how quickly and easily I can throw it together all year round. Cut into finger-size strips, the chicken and very thinly sliced apples cook in only twenty minutes, during which time they miraculously produce a pan sauce that is fragrant and heady. <br /> <br />Even better, that sauce results from just a few kitchen staples. Along with the requisite garlic, olive oil, salt, and pepper, I added cilantro, an herb I adore year in and out. Then from the spice cabinet, I pulled out the coriander seeds, which I had no doubt would go perfectly well with the cilantro. <br /> <br />Reprinted from 'Favorite Recipes from Melissa Clark's Kitchen' by Melissa Clark with Black Dog & Leventhal, 2018.
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