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, 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.
