Ginger Chicken

Steven Suzman of San Francisco and South Africa created this dish
for a picnic we staged in a California forest. Chicken thighs are
preferable for baked dishes because they don't dry out if you should
overcook them by a few minutes.

1 4-inch-piece fresh ginger root, peeled and coarsely
    chopped
2 garlic cloves
2 tablespoons chopped fresh parsley
1 tablespoon coriander seeds, crushed in a mortar
Grated zest of 1/2 lemon
Juice of 1/2 lemon
1/4 pound (1 stick) unsalted butter, softened
Salt
Freshly ground black pepper
4 chicken pieces (breast halves or thighs)

Combine the ginger, garlic, and parsley in a food processor or
blender and blend until well chopped and mixed. Add crushed
coriander seeds, lemon zest and juice, butter, and salt and pepper
to taste. Blend until smooth.

Preheat the oven to 350° F.

Using a small sharp knife and your fingers, carefully loosen skin
from chicken pieces and distribute about two-thirds of the ginger
mixture between the skin and the flesh of the chicken. Place chicken
pieces in a baking dish and rub tops with the remaining ginger
mixture. Bake, uncovered, until chicken is done, basting
occasionally with pan juices, about 30 minutes for breasts or 45
minutes for thighs.

Serves 2 to 4.

VARIATIONS: Instead of the ginger mixture, stuff under the
chicken skin any one of the following combinations.
1/4 pound (1 stick) unsalted butter, 1/4 cup Dijon-~style mustard,
1/4 cup honey, and grated zest and juice of 1/2 orange.
1/4 pound (1 stick) unsalted butter, 1 tablespoon dried rosemary,
finely crumbled, and 1 tablespoon minced or pressed garlic.
1/2 cup plain low-fat yogurt, curry powder to taste, and 1/4 cup
chopped chutney of choice.
3 ounces creamy goat's milk cheese, 2 to 3 teaspoons minced
sun-dried tomatoes, and 1 teaspoon minced or pressed garlic.