Oven set at 200 oC or 180 oC (Fan)

Zest the lime (I use a cheese grater) , and squeeze the lime juice over the chicken

Crumble the chicken stock cube over the chicken

Season with feshly ground black pepper

Dry roast the coriander seeds until the seeds start releasing their aroma (use hotplate on the oven hob on medium heat and a small baking tray, glass lid or fying pan for the seeds ... no oil!)

Grind the seeds with a mortar and pestle and sprinkle over the chicken pieces.

Rub marinade all over the chicken pieces and refidgerate (overnight, a few hours, or just for the duration of the preparation if in a hurry)

Add 2 tbsp olive oil to a non-stick frying pan

Add Chicken and fry  the pieces 3 mins each side or until the sufrace is golden brown.

Transfer the chicken and juices to an oven tray and bake in the top of the oven (180 - 200 oC) for 20 mins.

Cook the new potatoes in boiling water until tender.

Add the spinach to the same pan used for the potatoes (no water) on medium heat until wilted

Add the 6 tbsp yogurt to a bowl and stir in the fresh mint leaves

Remove Chicken from oven. 

Roll potatoes in the remaining bits and juices on the baking tray.

Serve chicken on a board with the spinach, minted yogurt and new potatoes on the side.