INGREDIENTS

3 lb. roasting chicken or 2 lbs. chicken breasts
6 cloves garlic
2 teaspoons salt
2 tablespoons black peppercorns
4 whole plants fresh coriander, including roots
2 tablespoons lemon juice

COOKING METHOD

Cut chicken into serving-sized pieces.

Crush garlic with salt. Coarsely crush peppercorns with mortar and pestle or in a blender.

Finely chop the well-washed coriander - roots, stems, and leaves.

Mix all seasonings together and rub into chicken.

Cover and let stand for at least 1 hour or in the refrigerator overnight.

Put pieces of chicken on a grill tray and put under a hot grill approximately 6 inches from heat.

Cook, turning over every 5 minutes, until chicken is tender and skin is crisp.

Serve with rice, fresh sliced tomatoes and seasoned with a pinch of chili powder, salt, lemon juice to taste. Alternatively, use thinly sliced onion.

SOURCE: AsianConnections