Ginger-Coconut Chicken

The wonderful flavors of southern India - coconut milk, dried Thai chiles and coriander seed - provide a pleasant punch to a basic chicken breast. Although the ingredients look exotic, this is a deceptively easy dish you'll be proud to serve to guests. Feel free to use different cuts of chicken, bone-in or boneless; just adjust the cooking time accordingly.

You can also grill the chicken.

• 1 tablespoon yellow split peas
• 1 teaspoon coriander seeds
• 1-2 dried red chiles, such as Thai, cayenne or chiles de arbol
• 1/4 cup "lite" coconut milk (see Ingredient note)
• 2 tablespoons minced fresh ginger
• 4 medium cloves garlic, minced
• 2 tablespoons finely chopped fresh cilantro
• 1/2 teaspoon salt, or to taste
• 4 boneless, skinless chicken breast halves (1-1 1/4 pounds total), trimmed

Toast split peas, coriander seeds and chiles in a small skillet over medium heat, shaking the pan occasionally, until the split peas turn reddish-brown, the coriander becomes fragrant and the chiles blacken slightly, 2 to 3 minutes. Transfer to a plate to cool for 3 to 5 minutes. Grind in a spice grinder or mortar and pestle until the mixture is the texture of finely ground pepper.

Combine coconut milk, ginger, garlic, cilantro, salt and the spice blend in a shallow glass dish. Add chicken and turn to coat. Cover and refrigerate for at least 30 minutes or overnight.

Preheat broiler. Coat a broiler-pan rack with cooking spray. Place the chicken (including marinade) on the rack over the broiler pan. Broil chicken 3 to 5 inches from the heat source until it is no longer pink in the center and the juices run clear, 4 to 6 minutes per side.

Ingredient note:
Look for reduced-fat coconut milk (labeled "lite") in the Asian section of your market.

Grey mullet with blackberry sauce

Ingredients:
2x 350g/12oz whole grey mullet, scaled and cleaned
30g/1oz butter or margarine
1 onion, peeled and finely chopped
2 sticks celery, finely sliced
170g/6oz cooked rice
225g/8oz cooking apples, cored and diced
2 tsp ground cinnamon
225g/8oz blackberries, fresh or canned
salt and black freshly ground black pepper
150ml/¼ pint water
30g/1oz soft brown sugar

Method:
1. Preheat oven to 180C/350F/Gas 4.
2. Melt the butter or margarine in a pan and gently cook the onion and celery until soft.
3. Remove from the heat. Stir in the rice, apples, half the cinnamon, half the blackberries and season well.
4. Fill each fish with the rice stuffing and place in an ovenproof dish.
5. Spoon any extra stuffing around the fish. Cover and bake for 35-40 minutes.
6. To make the sauce; place the remaining blackberries and water in a pan; cover and cook until blackberries are soft.
7. Sieve the blackberries, stir in sugar and the rest of the cinnamon. Return to the heat and cook until sugar is dissolved.
8. Pour a little of the sauce over the fish and serve remaining sauce separately.

Bon Appétit!