SPICY ASIAN ROAST CHICKEN

Serves 4 Prep and cook time: 1 hr 15 min

• 1 bunch coriander

• 1 lemongrass stalk, trimmed, sliced finely

• 1/3 cup (45g) macadamia nuts, chopped coarsely

• 3 red shallots (eschallots), peeled, chopped coarsely

• 4cm piece fresh ginger, chopped coarsely

• 2 long red chillies, chopped coarsely

• 2 tablespoons extra-virgin olive oil

• 1 teaspoon sesame oil

• 1 tablespoon grated palm sugar

• 1.6kg chicken

• 1 lime, halved

• steamed Asian greens and rice, to serve

1. Preheat the oven to 200°C (180°C fan-forced). Line a baking tray with baking paper.

2. Rinse the whole bunch of coriander and roughly chop the roots and stems, reserving the leaves to serve. Put the roots and stems into a food processor or mortar and pestle and add the lemongrass, macadamia nuts, shallots, ginger and chilli. Process or pound the ingredients until they have formed a thick paste. Pour the olive oil and sesame oil into a small bowl, add the palm sugar and stir until the sugar has dissolved; add to the paste and stir to combine.

3. Using a sharp knife or kitchen scissors, cut the chicken on either side of the backbone and remove the backbone. Open out the carcass, turn it over and flatten by pressing down along the breastbone with the heel of your hand. Place the chicken on the prepared tray and rub the aromatic paste over the skin and flesh. Season with sea salt and freshly ground black pepper.

4. Roast for 50 minutes or until the chicken is cooked through.

5. Remove from oven and squeeze some lime juice over the chicken. Cover with foil and rest for 5 minutes.

6. Cut into pieces; serve sprinkled with coriander and with Asian greens and steamed white rice, if you like.

Not suitable for freezing or microwaving.