Name: Thai-spiced chicken with coriander chilli stuffing and Asian greens
Prep time: 20 min
Cook time: 80 min
Total time: 100 min
Yield: 4
Ingredients: 1 bunch coriander, leaves picked; 60g desiccated coconut; 3 red bullet chillies, or small red chillies, finely chopped; 4 cloves garlic, roughly chopped; 6cm piece ginger, grated; 3 spring onions, chopped; Juice of 2 limes; 2 tsp tom yum paste; 2 Tbsp brown sugar; Salt and freshly ground black pepper, to season; 1.6kg chicken; 2 Tbsp olive oil; Extra coriander leaves, to serve; Lime cheeks, to serve; Asian Greens; 1 Tbsp peanut oil; 1 tsp sesame oil; 3 cloves garlic, finely sliced; 1 handful sugar snap peas; 1 handful snow peas; 4 small bok choy, halved; 1 bunch Chinese broccoli, cut lengthways; 1 Tbsp light soy sauce; 2 Tbsp shaoxing wine (Chinese rice wine)

Thai-spiced chicken with coriander chilli stuffing and Asian greens

Do the funky chicken and make it a fresh and delicious Asian occasion to impress the hungry hordes.

Serves 4

Prep

20M

Cook

1H 20M

Total

1H 40M

Skip to Recipe

Add a bit of flair and spice to your life.

Ingredients

1 bunch coriander, leaves picked

60g desiccated coconut

3 red bullet chillies, or small red chillies, finely chopped

4 cloves garlic, roughly chopped

6cm piece ginger, grated

3 spring onions, chopped

Juice of 2 limes

2 tsp tom yum paste

2 Tbsp brown sugar

Salt and freshly ground black pepper, to season

1.6kg chicken

2 Tbsp olive oil

Extra coriander leaves, to serve

Lime cheeks, to serve

Asian Greens

1 Tbsp peanut oil

1 tsp sesame oil

3 cloves garlic, finely sliced

1 handful sugar snap peas

1 handful snow peas

4 small bok choy, halved

1 bunch Chinese broccoli, cut lengthways

1 Tbsp light soy sauce

2 Tbsp shaoxing wine (Chinese rice wine)

Method

Preheat oven 200°C. To make stuffing, put coriander coconut, chilli, garlic, ginger and spring onion in a food processor and process until finely chopped. Stir in lime juice, tom yum paste and brown sugar and season.

Using your fingers, carefully loosen skin over breast of chicken and thigh. Gently push a little stuffing under skin and spread as evenly as possible. Put remaining stuffing inside cavity. Tie legs together with kitchen string.

Put chicken, breast-side up, in a large roasting pan. Drizzle with oil, season with salt and pepper and roast for 20 minutes. Reduce temperature to 180°C and roast for a further 50-60 minutes or until juices run clear when tested with a skewer (cover chicken with foil if it is browning too quickly). Rest chicken for 10 minutes before carving.

Meanwhile, to make Asian greens, heat peanut and sesame oils in a wok over a medium-high heat. Add garlic and stir for 15-20 seconds. Add snap peas, snow peas, bok choy and broccoli, tossing to coat in oil, and cook until just crisp. Add soy and wine and toss for a further 30 seconds

Scatter extra coriander over chicken and serve with Asian greens and lime cheeks on the side.

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