Grilled and roasted chicken with poriyal

1. 1

   To make the chicken, preheat the oven to 220C/200C Fan/Gas 7. Season the meat with sea salt.

2. 2

   In a bowl, mix together the ricotta, cream cheese, labneh, spices, saffron milk and finely chopped coriander. Add a pinch of sea salt, mix well and transfer to a piping bag.

3. 3

   Pipe the ricotta mix under the skin of the chicken breast and thigh, then massage the skin with the olive oil.

4. 4

   Preheat the grill to its highest setting or prepare a barbecue. Once hot, add the chicken and colour the skin until charred.

5. 5

   Transfer to a baking tray, add the lemon rind, white wine and the halved lemons. Roast for 30 minutes or until the chicken is cooked through and the juices run clear.

6. 6

   Meanwhile, to make the poriyal, heat the sunflower oil in a pan and crackle the mustard seeds.

7. 7

   Add the curry leaves, bird’s-eye chillies and onions and fry until translucent on a medium heat. This will take 3-4 minutes.

8. 8

   Add the peas, broad beans and asparagus to the pan and season with sea salt. Cook until soft, this will take 3-4 minutes.

9. 9

   Add the fresh coriander and grated coconut to the pan and mix well. Then add the lime juice and mix again.

10. 10

    To serve, slice the cooked chicken and pour over the roasting juices, adding some extra fresh coriander to garnish. Serve the poriyal alongside.

1 serving ≈ 338 g

Nutrition values are estimates. - means data is unavailable.