Recipe: Grilled Coriander Chicken

This spicy chicken gets its wonderful flavour from the specially selected blend of spices. It can be prepared up to two hours ahead (steps 1 and 2). The spices will permeate the meat as in a marinade.

Serves 4

2 teaspoons ground coriander
1 teaspoon ground cardamom
1/2 teaspoon ground ginger
1/2 teaspoon ground cloves
1 teaspoon black pepper
1/2 teaspoon salt
1/4 cup butter
4 chicken thighs
1 tablespoon olive

1. Mix the coriander, cardamom, ginger, cloves, pepper and salt in a small bowl. Add the butter and mix to a paste.

Tip: To bring out the flavour of the spices you can heat them slightly in a pan before adding the butter.

2. Preheat the grill. Wash and dry the chicken pieces. Gently loosen the skin from the meat with your fingers. Do not tear the skin. Push the spiced butter between the skin and the flesh; if the skin has been properly loosened, the butter can be squeezed into place by applying gentle pressure on the outside.

3. Brush each piece of chicken with oil and place in a grill pan with the unskinned side uppermost. Grill 15cm from the heat for 8 to 10 minutes, basting once or twice with the juices in the pan.