Preheat oven to 375 degrees Fahrenheit.
Roughly chop the shallots, serrano, and one clove of the garlic. If you don't have a food processor you can finely chop all of the ingredients by hand.
Cut the rest of the head of garlic in half and reserve to stuff in the chicken later.
Zest and juice 1/2 of the lemon and add to the food processor. Make sure to keep the lemon as it will be used to stuff the chicken later as well. Next, roughly chop the cilantro. Add the cilantro, ground coriander, salt, pepper, honey and olive to the food processor. Puree for a minute or two until you achieve a fine paste. Scrape down the sides if needed.
Note: This makes enough paste for two chickens. If you are only making one chicken, put half of the paste aside. It makes a delicious base for a salad dressing. You just need to add a touch more honey and oil.
- 1 garlic head
- 2 shallots
- 1 serrano pepper
- 1 lemon
- 1 cup cilantro
- 1/4 cup extra-virgin olive oil
- 1 tsp ground coriander
- 1 tsp honey
- 1 tsp kosher salt