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Coriander-marinated spatchcock chicken with coconut and coriander salad

Coriander-marinated spatchcock chicken with coconut and coriander salad comes together with Black Pepper Corns, Vegetable Oil, Palm Sugar, and Fish Sauce. Scale it up or down for the number of people at the table.

Ingredients

• 1 tsp
• 2 tbsp
• 4 tbsp
• 2 tbsp

Method (preview)

1. 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. 2

   Put the coriander, yoghurt, oil and powdered spices in a bowl and mix.

3. 3

   Spread the marinade all over the chicken and leave to marinate for at least two hours.

4. 4

   Heat a large griddle pan and place the chicken breast-side down and cook for 4-5 minutes, or until bar marks appear.

5. 5

   Turn over and cook for a further 4-5 minutes.

6. 6

   Cook in the oven for 20-25 minutes, depending on the size of the chicken.

7. 7

   Once cooked, remove from the oven, cover and allow to rest in a warm place.

8. 8

   For the coconut and coriander salad, place the mitzuna and lettuce leaves in a bowl and add the strips of coconut.

9. 9

   Place the remaining salad ingredients into a pestle and mortar and pound to a paste.

10. 10

    Add the paste to the bowl of leaves and toss to coat.

11. 11

    To serve, cut the chicken into portions and place on a serving plate alongside the coriander salad.