Green spatchcocked chicken recipe
 This easy, zingy chicken recipe tastes delicious roasted in the oven or over the coals of a barbecue. For this recipe you will need a food processor and a pestle and mortar. large bunch fresh coriander, roughly choppedlarge bunch fresh mint, leaves onlylarge bunch fresh basil, leaves only6 garlic cloves, roughly chopped5cm/2in piece fresh root ginger, peeled and roughly chopped4 green chillies, roughly chopped200g/7oz Greek-style yoghurt5 limes1 whole chicken, spatchcocked2 tbsp dark soy sauce2 tbsp fish sauce1 tbsp toasted sesame oil1 tbsp honey1 hispi cabbage, leaves only, finely sliced1 red onion, finely slicedsea salt and freshly ground black pepper large bunch fresh coriander, roughly chopped large bunch fresh mint, leaves only large bunch fresh basil, leaves only 6 garlic cloves, roughly chopped 5cm/2in piece fresh root ginger, peeled and roughly chopped 4 green chillies, roughly chopped 200g/7oz Greek-style yoghurt 5 limes 1 whole chicken, spatchcocked 2 tbsp dark soy sauce 2 tbsp fish sauce 1 tbsp toasted sesame oil 1 tbsp honey 1 hispi cabbage, leaves only, finely sliced 1 red onion, finely sliced sea salt and freshly ground black pepper Method Preheat the oven to its highest setting, or at least 240C/220C Fan/Gas 8.Blend two-thirds of the coriander, mint and basil leaves in a food processor. Add 5 of the garlic cloves, all of the ginger, and 3 of the chillies and blend to a fine paste. Add the yoghurt and blend again. Add the zest and juice of 3 of the limes and blend until smooth. Set this marinade aside.Season the spatchcocked chicken really well on both sides with salt and freshly ground black pepper. Lay it in a roasting tray, skin side up. Rub the marinade all over the chicken using your hands. If you have time, cover and place in the fridge to marinate for 1 hour; otherwise cook straight away.Roast the chicken in the oven for 40-45 minutes, or until cooked through. (The chicken is cooked through when the juices run clear when the chicken is pierced in the thickest part of the thigh with a sharp knife and no trace of pink remains.) Meanwhile, grind the remaining coriander, mint and basil to a paste using a pestle and mortar. Season with a large pinch of salt. Add the remaining chilli and garlic and grind again to a smooth paste. Stir in the soy and fish sauces, sesame oil and honey until well combined. Add the zest and juice of the remaining 2 limes and grind once more.Mix the cabbage and onion in a bowl, drizzle over the dressing and toss to coat. Tip the salad onto a serving platter. Carve the cooked chicken into chunks and arrange them on top of the salad to serve. Preheat the oven to its highest setting, or at least 240C/220C Fan/Gas 8. Preheat the oven to its highest setting, or at least 240C/220C Fan/Gas 8. Blend two-thirds of the coriander, mint and basil leaves in a food processor. Add 5 of the garlic cloves, all of the ginger, and 3 of the chillies and blend to a fine paste. Add the yoghurt and blend again. Add the zest and juice of 3 of the limes and blend until smooth. Set this marinade aside. Blend two-thirds of the coriander, mint and basil leaves in a food processor. Add 5 of the garlic cloves, all of the ginger, and 3 of the chillies and blend to a fine paste. Add the yoghurt and blend again. Add the zest and juice of 3 of the limes and blend until smooth. Set this marinade aside. Season the spatchcocked chicken really well on both sides with salt and freshly ground black pepper. Lay it in a roasting tray, skin side up. Rub the marinade all over the chicken using your hands. If you have time, cover and place in the fridge to marinate for 1 hour; otherwise cook straight away. Season the spatchcocked chicken really well on both sides with salt and freshly ground black pepper. Lay it in a roasting tray, skin side up. Rub the marinade all over the chicken using your hands. If you have time, cover and place in the fridge to marinate for 1 hour; otherwise cook straight away. Roast the chicken in the oven for 40-45 minutes, or until cooked through. (The chicken is cooked through when the juices run clear when the chicken is pierced in the thickest part of the thigh with a sharp knife and no trace of pink remains.) Roast the chicken in the oven for 40-45 minutes, or until cooked through. (The chicken is cooked through when the juices run clear when the chicken is pierced in the thickest part of the thigh with a sharp knife and no trace of pink remains.) Meanwhile, grind the remaining coriander, mint and basil to a paste using a pestle and mortar. Season with a large pinch of salt. Add the remaining chilli and garlic and grind again to a smooth paste. Stir in the soy and fish sauces, sesame oil and honey until well combined. Add the zest and juice of the remaining 2 limes and grind once more. Meanwhile, grind the remaining coriander, mint and basil to a paste using a pestle and mortar. Season with a large pinch of salt. Add the remaining chilli and garlic and grind again to a smooth paste. Stir in the soy and fish sauces, sesame oil and honey until well combined. Add the zest and juice of the remaining 2 limes and grind once more. Mix the cabbage and onion in a bowl, drizzle over the dressing and toss to coat. Tip the salad onto a serving platter. Carve the cooked chicken into chunks and arrange them on top of the salad to serve. Mix the cabbage and onion in a bowl, drizzle over the dressing and toss to coat. Tip the salad onto a serving platter. Carve the cooked chicken into chunks and arrange them on top of the salad to serve. Recipe tips Ask your butcher to spatchcock the chicken for you if you prefer not to attempt it.