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

• 2 tbsp coriander seeds
• 2 tbsp fenugreek seeds
• 1 tsp cumin seeds
• ½ tsp fennel seeds
• 1 tsp black peppercorns
• 1 cinnamon stick
• 5 cloves
• 3 cardamom pods, seeds removed
• 1 tbsp ground turmeric
• 2 bay leaves, crushed
• 2 tbsp fresh coriander
• 400g/14oz natural yoghurt
• 2 tbsp vegetable oil
• 1 chicken, spatchcocked

For the coconut and coriander salad

• 50g/1¾oz mitzuna leaves
• 2 head Little Gem lettuce, leaves separated
• ½ fresh coconut, flesh only, cut into strips
• 4 tbsp palm sugar
• 4 garlic cloves
• 2 tbsp grated fresh root ginger
• 3 red chillies, finely chopped
• 1 bunch fresh coriander
• 3 limes, juice only
• 2 tbsp fish sauce

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.