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Zesty chicken with rice and greens
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Serves: 4, with plenty of leftovers
2 tbsp sunflower oil
1 lime, zest and juice
3cm fresh root ginger, grated
2 garlic cloves, chopped
2 red chillies, deseeded and chopped
½ x 20g pack coriander
1 lemon grass stick, outer leaves removed, chopped
1.6kg essential Waitrose British chicken
300g jasmine rice
200g tenderstem broccoli, halved
225g sugar snap peas
220g essential Waitrose green beans, trimmed and halved
1 tbsp soy sauce
1 tsp caster sugar
1. Preheat the oven to 200°C, gas mark 6. Put 1 tbsp oil, the lime zest, ½ the ginger, ½ the garlic, ½ the chilli, the coriander, lemon grass and a pinch of salt into the small bowl of a food processor; blitz to a paste.
2. Working from the neck end, carefully loosen the skin from the chicken breast with your fi ngers. Using your hands, spread ¾ of the paste over the breast under the skin. Smooth the skin back and rub the remaining paste over the chicken.
3. Put the bird in a roasting tin, squeeze over the juice of ½ lime and season. Roast for 1 hour 30 minutes, covering with foil if it starts to darken too much. Check it is cooked by cutting between the breast and thigh to ensure there is no pink meat and the juices run clear. Remove from the oven and rest for 15 minutes.
4. Meanwhile, cook the rice according to packet instructions. Boil the vegetables for 1 minute, then refresh in cold water and drain. In a large frying pan or wok, heat the remaining oil on a high heat. Fry the remaining ginger, garlic and chilli for 30 seconds, then add the vegetables and toss for 30 seconds. Add the remaining lime juice, the soy sauce and sugar, and cook for 1 minute until the liquid has reduced. Serve the chicken with the vegetables and rice.
Typical values per serving:
This recipe was first published in July 2011.