Susanne Daner
- Feb 26, 2020
- 3 min read

Baked Chicken Legs with Carrots, Chickpeas and Green Peppercorn Cream Sauce on top of Barley Pilaf

Serves 4

Active time: 30 minutes

Cook time: 1 hour 45 minutes to 2 hours (some prep can be done a day in advance)

Ingredients

For the baked chicken:

4 chicken legs

1 Tbsp whole coriander seeds

2 lemons

1 Tbsp paprika

1 Tbsp kosher salt, plus more to taste

2 Tbsp fresh cilantro, chopped, plus more for garnish

4 Tbsp extra-virgin olive oil, plus more for drizzling

1 can (15 oz) chickpeas, rinsed and drained

3/4 red onion, cut into 1/4" slices (you'll be using the other 1/4 of the onion in the barley recipe)

1 bunch of carrots (6 to 8) with tops (remove tops and reserve them for the barley pilaf)

For the green peppercorn cream sauce:

1/2 cup water

1/2 tsp chicken boullion (I use Better than Bouillon)

1 cup heavy cream

2 Tbsp green peppercorns in brine, drained

salt, to taste

For the barley pilaf:

1 Tbsp extra virgin olive oil

1 large clove of garlic, minced

1/4 red onion, minced

2 1/2 cups water

1 cup pearled barley

1/4 to 1/2 cup of green carrot tops, chopped

salt and pepper, to taste

Directions

Toast the coriander seeds: put the seeds into a small skillet (no oil!) over medium heat and stir occasionally until fragrant, 1 to 2 minutes. Transfer the seeds to a mortar and pestle or spice grinder and allow to cool, then finely grind.

Prepare the lemons: wash both lemons. Zest and juice one lemon, keeping the juice in a separate bowl. Cut the other lemon in half, then crosswise into 1/4" slices; set aside.

Prepare the rub: in a small bowl, mix together the ground coriander seeds, paprika, lemon zest, 2 Tbsp chopped cilantro, 1 Tbsp kosher salt, and 1 Tbsp olive oil. Rub the mixture all over each chicken leg and allow to marinate at room temperature for 30 minutes. This part can be done a day in advance; just cover the chicken and refrigerate. When ready to proceed, allow the chicken to sit at room temperature for 30 minutes.

Preheat oven to 350°F. In the bottom of a large roasting pan or baking dish, arrange enough lemon slices in a single layer. Add the drained chickpeas and red onion slices. Pour the lemon juice, 3 Tbsp olive oil, and 1/2 tsp kosher salt over the mixture and gently toss to combine. Arrange the chicken legs on top. Bake for 1 hour.

While the chicken is baking, prepare the carrots. Remove the green leafy carrot tops, leaving about 1/4" of the green stem on each carrot for presentation. Wash, dry, and set the tops aside (for the barley recipe). Wash and peel the carrots, then cut them into 3-4" strips. Set aside.

Chop the leafy part of the carrot tops and reserve 1/2 cup for the barley recipe.

After the chicken has baked for 1 hour, remove the pan from the oven and nestle the carrots around the chicken. Evenly drizzle more olive oil on the top of everything, season the carrots with salt, and return the pan to the oven for another 45 minutes (or until the chicken temperature has reached 170°F. Switch the oven to broil and cook for an additional 2-3 minutes to brown the skin. Remove from oven. Garnish with more fresh cilantro on top. Allow to rest for 15 minutes.

While the chicken finishes baking, make the barley pilaf. Heat 1 Tbsp olive oil in a large dutch oven over medium-high heat. Add the minced red onion and garlic; sauté until fragrant, about 1 minute (do not burn the garlic). Add the water, bouillon, and barley. Bring to a simmer, stirring just to allow bouillon to dissolve. Cover and reduce heat to maintain a gentle simmer for 45 minutes. When time is up, remove the lid and stir the pilaf, and continue to simmer, stirring occasionally, until all of the liquid has absorbed. (Make the cream sauce during this time.) Add the carrot tops to the barley and stir. Salt to taste. Remove from heat and replace lid to keep warm until ready to serve.

To make the green peppercorn cream sauce: In a medium skillet, combine the 1/2 cup of water, 1/2 tsp bouillon, 1 cup cream and green peppercorns. Turn heat to medium and bring to a simmer, stirring frequently. Simmer until sauce has thickened, 12 to 15 minutes. Carefully pour the sauce over the chicken, or serve it on the side.

Enjoy!