Mint, Coriander, Ginger and Lemon

FOR CHICKEN AND POTATOES

RUB THIS MARINADE ALL OVER WHOLE OR PIECES OF CHICKEN, THEN COVER AND MARINATE FOR 2–3 HOURS. TO ADD A LITTLE RICHNESS AND CREAMINESS STIR IN 2 TABLESPOONS OF CRèME FRAîCHE OR NATURAL YOGHURT TO THE MARINADE.

SERVES 4
PREPARATION TIME: 20 MINUTES

FRESH

½ bunch whole coriander

10–12 mint leaves

4cm piece ginger, peeled

3 garlic cloves

zest and juice of ½ lemon

1½ green chillies

PANTRY/LARDER

1 teaspoon salt, or to taste

1 tablespoon oil

1. Blitz all the marinade ingredients, except the oil together in a small blender. Gradually add the oil to form a paste.

2. Pour the marinade into a sterilised jar with a tight-fitting lid, refrigerate and use within 2 days.