1.5 kg roasting chicken
5 cloves garlic
2 teaspoons salt
4 whole plants fresh cilantro, including roots
2 tablespoons black peppercorns
2 tablespoons lemon juice
Cut chicken into bite-size serving pieces. Crush
the garlic with the salt. Coarsely crush peppercorns
with a mortar and pestle. Finely chop the well-washed cilantro roots, stems and leaves. Mix all the seasonings together and rub
well into the chicken pieces. Cover, set aside and stand for 1 hour, or in
refrigerator overnight. Put pieces of chicken on a grill tray and put
under a hot grill approximately 15 cm from heat. Cook, turning every 5 minutes,
until chicken is tender and skin is crisp.
Serve with boiled rice, fresh tomatoes sliced and seasoned with a pinch of
chili powder, salt and lemon juice to taste, or thinly sliced onion.