• 1 bunch fresh coriander
• 1 garlic clove, roughly chopped
• 1 teaspoon salt
• 2/3 cup blanched almonds
• juice of 1 lemon
• 2 small red chillies, deseeded, roughly chopped (see note)
• 1/3 cup olive oil
• 6 chicken breasts, on the bone, skin intact

Preparation

# Preheat oven to 200°C. Line a baking tray with baking paper.
# Wash coriander well and pat dry. Roughly chop leaves and roots. Place into the bowl of a food processor. Add garlic, salt, almonds, lemon juice and chillies. Process until finely chopped. With the food processor running, slowly pour oil down feed tube to form a thick paste.
# Gently lift skin from chicken flesh. Spread coriander paste between skin and flesh. Smooth skin over paste. Place onto oven tray. Bake for 20 to 25 minutes or until golden and cooked through. Serve immediately with the Warm Vegetable Platter.