Tuesday, 26 February 2013

Roast chicken marinaded in coriander (cilantro) and yoghurt

Large roast chicken
Whole pot of Greek style yoghurt
Large bunch of coriander, washed and chopped
Piece of ginger, peeled
Few cloves of garlic, peeled
Juice of a lemon

Put the yoghurt in a large bowl, big enough to marinade the chicken
Peel the ginger and chop in chunks, place in a blender with the peeled garlic, lemon juice and coriander.  Blitz into a paste and add to the yoghurt with salt and pepper if you wish to add them.

Add the chicken to the marinade and cover with cling film, leaving overnight in the fridge.  The chicken can be skinned or with the skin on.  In the photo, I took the skin off, but it was a little dry.  Next time I will leave the skin on.

Roast in the oven at 180 degrees C for about an hour and 20 minutes or longer if it is a very large chicken.

Serve with plain white rice and a side salad.

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