INGREDIENTS
6
Chicken legs (about 1 1/2 pounds)
1
packed cup Arugula
2
Clementines
2 4 ounce packages
Mushrooms, mixed wild
1
Red onion
1 tsp
Coriander seed
1
Kosher salt and black pepper
1/3 cup
Olive oil
1 tbsp
Pine nuts, toasted
1
Orange sliced into rounds