Serves 4 as part of a spread
2 bunches coriander, stalks chopped, leaves picked
1 bunch flat-leaf parsley, stalks chopped
3 garlic cloves, roughly chopped
10cm piece (50g) ginger, roughly chopped
100ml sunflower oil
1 long green chilli, roughly chopped
11/2 tbs soy sauce
2 kaffir lime leaves, finely shredded
Finely grated zest and juice of 2 limes
Whole chicken, jointed into 8 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 tbs olive oil
Whiz coriander stalks, parsley stalks garlic, ginger, sunflower oil, chilli, soy sauce, kaffir lime leaves and 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 minutes until cooked through.
Serve the chicken withmango salsa and coriander leaves.
