You could substitute asparagus for the baby leeks if you wish: just prepare them in the same way as the leeks.
To make the marinade, toast the coriander and cumin seeds in a dry skillet for a few seconds, then grind them in a pestle and mortar. Mix with the rest of the marinade ingredients and stir until well amalgamated.
Cover the chicken breasts with the marinade and put in the refrigerator for 30 minutes.
Brush the leeks with vegetable oil and broil or grill until they are tender.
Grill the chicken on both sides, until golden and cooked through.
Serve the chicken on the baby leeks and garnish with cilantro leaves.
© 2004 Keith Floyd estate. All rights reserved.