Coriander-Marinated Spatchcock Chicken with Coconut and Coriander Salad

Indian spiced yogurt marinated chicken served with a zestful coconut, lime, and coriander leaf salad.

Chicken High Protein Spicy Grill Gluten Free

Estimated Nutrition

Calories

635.7

kcal / serving

2542.8 kcal total

Carbs

30.1g

per serving

120.5 g total

Fat

35.6g

per serving

142.2 g total

Protein

48.9g

per serving

195.4 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

tbsp

Palm Sugar

CondimentsSauces

tbsp

Fish Sauce

Dairy

400

Natural Yogurt

Fruits

0.5

piece

Coconut

fresh flesh only, cut into strips

piece

Lime

juice only

Meat

piece

Chicken

spatchcocked

NutsSeeds

tbsp

Coriander Seed

tbsp

Fenugreek Seeds

tsp

Cumin Seed

0.5

tsp

tsp

stick

piece

pods

seeds removed

tbsp

Turmeric

ground

leaf

Bay Leaf

crushed

tbsp

Coriander

fresh

clove

Garlic

bunch

Coriander

fresh

OilsFats

tbsp

Vegetable Oil

Vegetables

Mizuna Leaves

head

Little Gem Lettuce

leaves separated

tbsp

Ginger

fresh root, grated

piece

Red Chilli

finely chopped

Method

Pound the garlic, ginger, chillies, coriander, lime juice, palm sugar, and fish sauce into a paste.

Combine the mitzuna, lettuce, and coconut strips in a salad bowl.

Roast the chicken in the oven for 25 minutes until the juices run clear, then rest.

Sear the chicken breast-side down on a hot griddle pan for 5 minutes per side until charred.

Preheat your oven to 200°C.

Mix the ground spices with coriander, yoghurt, and oil, then coat the chicken and marinate for 2 hours.

Toss the leaves in the paste and serve alongside the portioned chicken.

Grind the toasted spices into a fine powder using a spice grinder.

Toast the coriander seeds, fenugreek, cumin, fennel, peppercorns, cinnamon, cloves, and cardamom in a dry pan for 3 minutes.