Ingredients

• 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

Directions

• 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.