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1/2 x 100g pack coriander, roughly chopped
25g pack mint, leaves roughly chopped
6 garlic cloves, crushed
30g fresh root ginger, finely chopped (about 30g)
2 red chillies, finely chopped
5 limes, zest and juice of 3, 2 halved
1 tbsp soy sauce
2 tbsp sunflower oil
1 large chicken (about 1.8kg)
160ml can coconut cream
150ml fresh chicken stock
Put ½ the herbs in a blender with the garlic, ginger, chillies, lime zest and juice, soy sauce, 1 tbsp oil and 1 tbsp water. Season, then whizz to a rough paste.
To spatchcock the chicken, place it on a board, breast-side down, with the legs facing towards you. Using kitchen scissors, cut the bird along one side of the parson’s nose, through all the rib bones. Repeat this cut on the other side of the backbone, cutting as close as possible to the bone. Pull out the backbone and discard. Turn the chicken over and spread it out. Using the heel of your hand, press firmly on the breastbone to flatten the chicken to an even thickness. Secure with long metal skewers, running diagonally through the leg, breast and wing.
Season the chicken on both sides, then carefully lift the skin covering the breast and rub some of the marinade over the flesh. Rub the remaining marinade all over the bird. Sit on a large plate or tray, cover and marinate in the fridge for 1 hour.
Preheat the oven to 180˚C, gas mark 4. Put the remaining 1 tbsp oil in a large roasting tin; heat on the hob over a medium heat. Brush off (and reserve) the excess marinade from the chicken then place, breast-side down in the tin. Add the lime halves, flesh-side down, and cook both for 5 minutes, until the chicken skin starts to crisp and the limes char. Turn the chicken over, rub with a little of the excess marinade (reserving about 2 tbsp) and set aside the lime halves. Roast the chicken for 45 minutes-1 hour, until cooked through. Five minutes before it is ready, return the lime halves to the tin.
Transfer the chicken to a board, breast-side up, and loosely cover with foil; rest for 20 minutes. Set aside the lime halves. Put the roasting tin over a medium heat and add the reserved 2 tbsp marinade, coconut cream and chicken stock. Stir through until bubbling; season. Transfer the chicken to a warm serving platter with the limes and scatter over the remaining herbs. Carve and serve with the sauce.
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