Name: Satay-roast chicken with pickled salad
Total time: 5400 s
Yield: 4
Ingredients: 2 tablespoon turmeric and ginger root paste; 1 tablespoon fish sauce; 1/2 teaspoon ground coriander; 1 whole chicken; 1 tablespoon turmeric and ginger root paste; 2 tablespoon fish sauce; 100 gram crunchy peanut butter; 2 tablespoon soft light brown sugar; 1 teaspoon ground coriander; 200 millilitre coconut milk; 1 pack rice vermicelli noodles; 1/2 cucumber; 1 pack baby carrots; 1 red chilli; 1 lime; 1 tablespoon sesame oil; 25 gram coriander; 1 handful unsalted peanuts

Step 1

Preheat the oven to 180°C/160°C fan/gas mark 4.

Step 2

Prepare the marinade for the chicken by mixing the turmeric and ginger root paste (30 g) , fish sauce (15 mL) and ground coriander (as needed) together with 1 tbsp sunflower oil. Rub all over the chicken (1) , then put the chicken into the oven and roast according to the pack instructions (time will vary depending on the weight).

Step 3

Meanwhile, make the satay sauce. In a small saucepan, combine the turmeric and ginger root paste (15 g) , fish sauce (30 mL) , peanut butter (100 g) , brown sugar (25 g) , ground coriander (as needed) and coconut milk (200 mL) along with 2 tbsp water, bring to a gentle simmer and cook for 5 minutes. Remove from the heat and cool.

Step 4

Cook the noodles (1 pack) according to the pack instructions and set aside. Mix the cucumber (1/2) , carrots (1 pack) and red chilli (1) with the lime juice (1) , the sesame oil (15 mL) and a pinch of salt.

Step 5

When the chicken is cooked, toss the salad with the noodles and coriander (25 g) and top with the peanuts (1 handful) . Serve the chicken with the noodle salad and satay sauce.

Satay-roast chicken with pickled salad

RECIPE

Ingredients

For the chicken

For the satay sauce

For the noodle salad

Method

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