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