ASIAN ROAST CHICKEN
SERVES 4-5 . / PREPARATION: 20 MIN / COOKING: ABOUT 1 HOUR
The pineapple in the fragrant marinade not only adds a sweetsour taste – the fruit contains bromelain, an enzyme that softens the chicken for a deliciously tender and juicy result.
MARINADE
10ml (2t) aniseed 3 garlic cloves, finely grated 3cm fresh ginger, finely grated salt
½ pineapple, peeled and finely chopped
45ml (3T) soy sauce 1 bunch fresh coriander with roots, well rinsed and finely chopped 30ml (2T) castor sugar
2 red chillies, seeded and finely chopped juice and finely grated zest of 1 orange juice and finely grated zest of 2 limes
60ml (¼c) oil CHICKEN
1 whole chicken 3-4 red onions, cut into wedges
TO SERVE
½ pineapple, peeled and diced 1 red chilli, seeded and chopped 2 seedless mini cucumbers, sliced handful of chopped fresh coriander splash of rice vinegar lime wedges, to garnish
Preheat the oven to 230°C. Grease a roasting pan with a little oil.
1 Marinade Using a mortar and pestle, crush the aniseed with the garlic, ginger and a little salt. Mix with the rest of the ingredients. 2 Chicken Lift the skin over the breast of the chicken and press some of the marinade under the skin. Make a few slits in the thighs. 3 Put the onions in the roasting pan and put the chicken on top. Pour the rest of the marinade over the chicken.
4 Roast for 15 minutes, reduce the temperature to 180°C and continue roasting for a further 30-45 minutes or until the chicken is golden brown and done. 5 Remove the chicken from the roasting pan and cook the onions in the pan juices on the stovetop until soft and lightly caramelised. Spoon onto a serving platter and place the chicken on top. 6 To serve Mix the pineapple, chilli, cucumber, coriander and vinegar and serve with the chicken and lime wedges.