Indian grilled chicken

• 4 chicken thighs
• 1 lemon
• 2 tablespoons of mustard
• 2 tablespoons of curry powder
• 100g salted peanuts
• 40g raisins
• 6 tablespoons of grated coconut
• Oil
• Salt
• Pepper

In a dish, mix 4 tablespoons of oil, lemon juice, mustard, curry and peanuts which you have roughly crushed with a knife. Season with salt and pepper. Coat the chicken thighs with this marinade on all sides. Leave for 1 hour, turning them from time to time. Soak the raisins for 15 minutes in a bowl of warm water and then strain them. Cook the chicken thighs for 20 minutes under the grill on a middle shelf in the oven, turning them once halfway through cooking. While they are cooking, baste with the marinade. In a frying pan, brown the coconut. Arrange the browned chicken thighs on 4 plates, sprinkle with the raisins and the coconut. Serve with basmati rice.