For a new way with chicken, this recipe is the perfect combination of hot, zesty and fragrant and it’s just as good prepared on the barbecue for that added smokey flavour – just make sure the chicken is cooked through properly. To do this, stick a skewer through it and if the juices run clear, you’re ok. If you’re unsure, it’s best to leave it on a minute or two longer just to be on the safe side, as you don’t want to risk it with chicken!
HOW TO MAKE GRILLED CORIANDER CHICKEN WITH CORIANDER AND MINT CHUTNEY
- 1 bunch of coriander, stalks and leaves separated
- Juice and zest of 1 lemon
- 2 green chillies, roughly chopped
- 3tbsp olive oil
- 2tbsp coriander seeds
- 1tsp cumin powder
- 1 large free-range chicken (jointed into 8 pieces, or buy breasts and thighs on the bone)
- 1 small bunch of mint
- 2tbsp plain yogurt
- 1tbsp lemon juice
Use a blender to blitz the coriander stalks, lemon juice, chillies, 2tbsp olive oil and a large pinch of salt to a purée. Dry-fry the coriander seeds for a couple of minutes or until fragrant. Transfer to a pestle and mortar, give them a good bash, add the cumin then mix into the coriander purée.
Coat the chicken pieces in the purée, sprinkle over the lemon zest and put in the fridge to marinate for 1 or 2 hours, or overnight. Blitz the coriander leaves, mint leaves, yogurt and lemon juice to a purée. Taste for seasoning. This “chutney” can sit covered in the fridge until you serve the chicken.
Bring the chicken to room temperature then heat the oven to 180C fan, gas 6. Put the chicken into a roasting tin, drizzle with the remaining olive oil, season generously and roast for 45 minutes to 1 hour until cooked through and crispy. Serve with the chutney, a tomato salad (we added shallots, red chilli and lime juice) and pilau rice.