- 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 chicken (jointed into 8 pieces, or buy breasts and thighs on the bone)
- 1 small bunch of mint
- 2Tbsp plain yoghurt
- 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, yoghurt 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 180°C, 160°C fan. 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.