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 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.


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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