Long before I started cooking Indian food, I made coriander pesto. I was a student in Sacramento, California and decided to experiment. This recipe may not be Indian but most of the ingredients used are popular in Indian cookery so I decided to try it again and share the recipe here.
I’m currently working on a few festive recipes for Aldi UK and this is a good one. I purchased a whole chicken and carved the breasts off the bone, leaving the breast meat and skin intact. Not one to waste, I used the rest of the carcass for a spicy soup recipe I’ll be sharing soon.
I love the flavour of coriander. I teamed it with lots of chillies and garlic and then wrapped it all up with fresh Mozzarella. I’m telling you, you’ve got to try this one!
International & UK Orders
- 1 large chicken
- 2 large bunches of fresh coriander
- 1 large bunch fresh parsley
- 6 cloves garlic
- 2 - 6 green chillies - roughly chopped
- 125ml (1/2 cup) olive oil
- 4 tablespoons grated Parmesan
- 1 handful walnuts
- Salt and pepper to taste
- 125g Mozzarella ball
- 1 tablespoons chilli flakes
- 1 lemon - quartered (optional)
- Using a sharp knife, cut the two chicken breast off the bone and lie flat on a cutting board, skin side down. Retain the rest of the chicken carcass for other uses.
- Place a sheet of plastic wrap over the chicken breasts and pound with a meat mallet until uniform in thickness and only about a half inch thick.
- To make the coriander pesto, blend the coriander, parsley, garlic, chillies, olive oil, Parmesan and walnuts in a blender or food processor until smooth.
- Taste and season with salt and pepper to taste.
- Spread the pesto all over the chicken skin and breasts and top with the Mozzarella and chilli flakes, as shown above.
- Fold it over and tie tightly with twine.
- If any of the pesto and mozzarella squeezes out when you do this, simply rub it into the skin.
- Season the skin generously with salt and pepper.
- Preheat your oven to 200c (400f) and place on a centre rack.
- Roast for 45 to 60 minutes until the skin is nice and crispy and the meat is cooked through.
- Slice into two or three portions and drizzle with the cooking juices and lemon wedges (if using) to serve.
Disclaimer: Aldi UK is a sponsor of my blog. I was paid to develop this recipe. As always, the ingredients were spot on!