| 8 chicken leg and thigh pieces (4 of each) or 1 whole chicken cut into eight pieces (4 pounds total) |
2 chicken leg |
$1.49 per pound
|
$0.66 |
| 1 1/2 Tbsp coriander seeds |
1 1/8 teaspoons |
$1.69 per 1 1/4 ounces
|
$0.09 |
| 2 tsp whole black peppercorns |
1/2 teaspoon |
$7.99 per 16 ounces
|
$0.02 |
| 1 tsp cumin seeds |
1/4 teaspoon |
$1.69 per 1 1/4 ounces
|
$0.03 |
| 6 cloves garlic, peeled |
1 1/2 garlic cloves |
$4.00 per pound
|
$0.04 |
| 3 Tbsp vegetable oil |
2 1/4 teaspoons |
$3.00 per 48 fluid ounces
|
$0.02 |
| 1/4 cup water, or more as needed |
1 tablespoon |
n/a
|
|
| 2 Tbsp lemon juice |
1 1/2 teaspoons |
$2.19 per 15 fluid ounces
|
$0.04 |
| 1 Tbsp hot paprika (you can add some cayenne if you don't have kids or others afraid of heat eating it) |
3/4 teaspoon |
$1.79 per ounce
|
$0.11 |
| 1 1/2 tsp salt |
3/8 teaspoon |
$2.91 per 16 ounces
|
$0.01 |
| 1/2 cup chopped fresh cilantro |
2 tablespoons |
$1.09 per cup
|
$0.14 |
| Thinly sliced red onion for garnish (optional) |
1/4 onion |
$0.99 per pound
|
$0.08 |
| Wedges of lime or lemon for garnish (optional) |
1/4 wedge |
$0.20 per item
|
$0.05 |
| Total per Serving |
$1.29 |
| Total Recipe |
$5.15 |
Suggestions?