- 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
- 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
- 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.
- Place the spices in a spice grinder and grind to a powder.
- 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.
- Preheat the oven to 200C/400F/Gas 6.
- 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.
- 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.
- For the coconut and coriander salad, place the mitzuna and lettuce leaves in a bowl and add the strips of coconut.
- 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.
- To serve, cut the chicken into portions and place on a serving plate alongside the coriander salad.