Ingredients

The following ingredients have 4 Servings
  • 4 coriander (cilantro) stems
  • 1 tbsp coriander seeds (or replace with 1.5 tsp ground coriander)
  • 2 tbsp golden/light corn syrup or honey (I used honey)
  • 1 tsp black pepper (coarsely ground)
  • 2-3 cloves garlic
  • 1 tbsp fish sauce or light soy sauce
  • 2 tsp ground turmeric
  • 1 kg chicken legs

Instruction

  • Chop the coriander stalks and then pound them in a pestle and mortar.
  • If using coriander seeds, then toast them in a dry frying pan and then pound them in the pestle and mortar too.
  • Mix all the marinade ingredients together and either place in a bowl with the chicken or in a ziplock bag.   Leave to marinate for a minimum of an hour.  You could leave for up to 24 hours though.
  • Preheat the oven to 190C.  
  • Put the chicken in a roasting tray and roast in the oven for 40 minutes.   If you plan to finish it on the bbq then roast for 30 minutes then transfer to the barbecue to finish it off.