Ingredients
2 bunches coriander, stalks chopped and leaves picked
1 bunch flat-leaf parsley, stalks chopped
3 garlic cloves, roughly chopped
10cm piece ginger, roughly chopped
100ml sunflower oil
1 long green chilli, roughly chopped
1 1/2 Tbsp soy sauce
2 kaffir lime leaves, finely shredded
Finely grated zest and juice of 2 limes
8 chicken pieces
MANGO SALSA
2 mangoes, chopped
1/2 Lebanese cucumber, seeds removed, finely chopped
4 spring onions, chopped
1 long red chilli, seeds removed, chopped
juice of 1 lime
2 Tbsp olive oil
Preparation
Whiz coriander stalks, parsley stalks, garlic, ginger, sunflower oil, chilli, soy sauce, kaffir lime leaves, lime zest and juice in a food processor to a paste. Score the chicken pieces with a knife, then coat in the marinade. Cover and chill for at least 2 hours or overnight to marinate. For the mango salsa, place all the ingredients in a bowl. Season and toss to combine. Set aside. Preheat the oven to 180C. Place the chicken pieces on a baking tray and bake, turning once, for 35-40 mins until cooked through. Serve the chicken with mango salsa and coriander leaves.
