750 grams chicken thighs and/or drumsticks, bone-in, skin-on
1 small handful cilantro leaves, for garnishing
For the Marinade:
2 garlic cloves, chopped
1 tablespoon freshly grated ginger
1 teaspoon coriander seeds, toasted
½ teaspoon cardamom seeds, toasted
240 milliliters (1 cup) grape seed or vegetable oil
60 milliliters (¼ cup) lime juice
½ medium onion, chopped
120 milliliters (½ cup) passion fruit juice, or fresh pineapple juice, or 4 passion fruits, pulped and seeded
1 tablespoon coconut or brown sugar
¼ teaspoon salt
120 milliliters (½ cup) seasoned rice wine vinegar
2 teaspoons Dijon mustard
Large pinch nutmeg
30 grams (½ cup) fresh cilantro leaves, chopped
2 fresh red chiles, thinly sliced
INSTRUCTIONS (for fresh pears):
1. Cut any excess fat off the chicken pieces and discard, then transfer the chicken to a medium-sized bowl or casserole dish.
2. Using a mortar and pestle, grind the garlic, ginger, and coriander and cardamom seeds to make a paste.
3. Transfer this paste to a food processor, and add the remaining marinade ingredients—except the chiles—and process until smooth.
4. Stir the sliced chiles into the marinade, and then pour the marinade over the chicken, coating the chicken pieces completely. Cover the dish, or put everything into a ziplock bag and chill for 2–8 hours.
5. Preheat oven to 180 C (350 F)
6. Drain the chicken from the marinade and set aside. Bake the chicken pieces for 25 minutes, or until the juices run clear. Remove from the oven, transfer onto a serving plane, and cover and let rest for 10 minutes.
7. Reduce the leftover marinade over medium-high heat and drizzle it over the chicken to serve. Scatter the cilantro leaves and the chiles from the reduced marinade over all. Serve immediately.
Recipe from Spice Health Heroes, by Natasha MacAller