Coriander and Almond Crusted Chicken Leg Quarters

This comes from Seamus Mullen of Tertulia and E! Colmado in New York City. Thank You, Seamus!!
(serves 4)

1/2 cup whole blanched almonds
2&1/2 T. coriander seeds
2 t. white peppercorns
2 t. yellow mustard seeds
2&1/4 t. sea salt
1&1/4 t. finely grated lemon zest
4 whole chicken leg quarters (2&1/2 lbs.)
1/4 cup EVOO, plus more for brushing
Lemon crowns* for serving

Preheat the oven to 400. In a spice grinder, pulse the almonds until finely ground. Transfer to a large bowl. in the spice grinder, grind the coriander, peppercorns, and mustard seeds until coarsely ground.
Add to the large bowl along with the lemon zest and salt; mix well. Brush the chicken with olive oil, then dredge in the almond mixture on a shallow bowl or rimmed plate. Press to adhere. In a large cast-iron skillet, heat the 1/4 cup oil over moderate heat. When the oil is hot, add the chicken, skin side down, and cook until lightly browned, 8-10 mins. Flip and cook until very lightly browned on the bottom, about 5 mins. Transfer the skillet to the oven and roast the chicken until an instant-read thermometer inserted in the thickest part of each thigh registers 165, 15-20 mins. Remove from oven and pan, and let rest 5 mins. Serve with lemon crowns. You can make the almond coating mixture ahead of time, and store in an airtight container for up to 1 week.

"It's all about falling in love with yourself and sharing that love with someone who appreciates you, rather than looking for love to compensate for a self love deficit." ~ Eartha Kitt

Have FUN today!!!!!!!!!!!!!!!!!!

Love,

MM