Crispy coriander chicken

This coriander chicken is a favorite with everyone I make it for. The skin turns crispy from the butter, and the sauce served with it is lightly spicy and fresh.

If you’re not in the mood for noodles, this is also the perfect dish to eat with crispy baguette, which you can of course dip into the butter and juices.

Method

1. Preheat the oven to 200 ºC. Put the coriander (fresh and ground), salt and butter in a food processor and blend until it resembles pesto (you can also use a stick blender). Spread it over the chicken and bake it in a roasting dish for 30 minutes. Baste the chicken with the melted butter from time to time, if you remember, for extra-crispy skin.

2. After half an hour, reduce the temperature to 175 ºC and bake the chicken for another 20 minutes. If you think the coriander is going to burn, you can cover the dish with aluminum foil.

3. When you lower the temperature, it’s also time to make the rest of the dish. Prepare the rice noodles according to the instructions on the package.

4. Put all the sauce ingredients in a food processor/stick blender/mortar and chop/grind finely until you have a sauce. Wash and slice the bok choy and fry it for about 5–8 minutes, until the white part is soft enough to eat.

5. Remove the chicken from the oven. Divide the noodles among the plates. Place the chicken on top and drizzle with the sauce.