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

Seasoning

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.

Fresh Green Bean Salad

This is what I remember of a Bill Granger salad.  Made it this weekend with his lamb rack.  Well worth the effort.

Half kilo of fresh green beans
4 tomatoes
1 red onion, peeled
Lemon
Extra virgin olive oil
Salt and pepper
Fresh parsley, chopped.

Boil the beans in salted water for about 5 minutes and then drain and put in cold water to stop them cooking.  Drain the beans again.

Slice the tomatoes into quarters, removing the seeds, then slice the tomatoes into strips.

Slice the red onion into thin strips.

Mix these three ingredients into a pretty dish and add the rest of the ingredients.  Toss them.