Coriander-marinated spatchcock chicken with coconut and coriander salad


Here’s a summery chicken recipe that’s low in points. It’s reproduced exactly as found it on the BBC Food website here
All the links below take you back to http://www.bbc.co.uk/food where there’s more information.

Fresh coriander and seeds combined with Indian spiced yoghurt make a wonderful marinade for chicken.
Equipment and preparation: you will need a spice grinder for this recipe.

Ingredients

For the coriander-marinated spatchcock chicken
For the coconut and coriander salad

Preparation method

  1. For the coriander-marinated spatchcock chicken, place all the spices in a dry frying pan and cook for 2-3 minutes, or until the spices start to pop and realise their oils and aroma.
  2. Place the spices in a spice grinder and grind to a powder.
  3. Put the coriander, yoghurt, oil and powdered spices in a bowl and mix. Spread the marinade all over the chicken and leave to marinate for at least two hours.
  4. Preheat the oven to 200C/400F/Gas 6.
  5. Heat a large griddle pan and place the chicken breast-side down and cook for 4-5 minutes, or until bar marks appear. Turn over and cook for a further 4-5 minutes.
  6. Cook in the oven for 20-25 minutes, depending on the size of the chicken. The chicken is cooked when the juices run clear when the thickest part is pierced with a skewer. Once cooked, remove from the oven, cover and allow to rest in a warm place.
  7. For the coconut and coriander salad, place the mitzuna and lettuce leaves in a bowl and add the strips of coconut.
  8. Place the remaining salad ingredients into a pestle and mortar and pound to a paste. Add the paste to the bowl of leaves and toss to coat.
  9. To serve, cut the chicken into portions and place on a serving plate alongside the coriander salad.

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