Coriander-marinated spatchcock chicken with coconut and coriander salad


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


  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.