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Archive of BBC Food Recipes

Green spatchcocked chicken

Prep time less than 30 mins
Cook time less than 30 mins
Serves 4
From Home Comforts at Christmas
This easy, zingy chicken recipe tastes delicious roasted in the oven or over the coals of a barbecue. For this recipe you will need a food processor and a pestle and mortar.

Method


  1. Preheat the oven to its highest setting, or at least 240C/220C Fan/Gas 8.

  2. Blend two-thirds of the coriander, mint and basil leaves in a food processor. Add 5 of the garlic cloves, all of the ginger, and 3 of the chillies and blend to a fine paste. Add the yoghurt and blend again. Add the zest and juice of 3 of the limes and blend until smooth. Set this marinade aside.

  3. Season the spatchcocked chicken really well on both sides with salt and freshly ground black pepper. Lay it in a roasting tray, skin side up. Rub the marinade all over the chicken using your hands. If you have time, cover and place in the fridge to marinate for 1 hour; otherwise cook straight away.

  4. Roast the chicken in the oven for 40-45 minutes, or until cooked through. (The chicken is cooked through when the juices run clear when the chicken is pierced in the thickest part of the thigh with a sharp knife and no trace of pink remains.)

  5. Meanwhile, grind the remaining coriander, mint and basil to a paste using a pestle and mortar. Season with a large pinch of salt. Add the remaining chilli and garlic and grind again to a smooth paste. Stir in the soy and fish sauces, sesame oil and honey until well combined. Add the zest and juice of the remaining 2 limes and grind once more.

  6. Mix the cabbage and onion in a bowl, drizzle over the dressing and toss to coat. Tip the salad onto a serving platter. Carve the cooked chicken into chunks and arrange them on top of the salad to serve.

Ingredients

  • large bunch fresh coriander, roughly chopped
  • large bunch fresh mint, leaves only
  • large bunch fresh basil, leaves only
  • 6 garlic cloves, roughly chopped
  • 5cm/2in piece fresh root ginger, peeled and roughly chopped
  • 4 green chillies, roughly chopped
  • 200g/7oz Greek-style yoghurt
  • 5 limes
  • 1 whole chicken, spatchcocked
  • 2 tbsp dark soy sauce
  • 2 tbsp fish sauce
  • 1 tbsp toasted sesame oil
  • 1 tbsp honey
  • 1 hispi cabbage, leaves only, finely sliced
  • 1 red onion, finely sliced
  • sea salt and freshly ground black pepper

Shopping List

Green spatchcocked chicken

Fruit and vegetables

Cooking ingredients

Dairy, eggs and chilled

Meat, fish and poultry


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