Switch up your Sunday roast chicken for spring by coating the bird in a fragrant turmeric marinade and serving with satay sauce and a fresh, spicy noodle salad.
Marks & Spencer
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1HR 30MIN
Total time
Ingredients
Servings
4
For the chicken
2 tbsp
turmeric and ginger root paste
1 tbsp
fish sauce
1/2 tsp
ground coriander
1
M&S Oakham Gold whole chicken
For the satay sauce
1 tbsp
turmeric and ginger root paste
2 tbsp
fish sauce
100 g
M&S 100% crunchy peanut butter
2 tbsp
soft light brown sugar
1 tsp
ground coriander
200 ml
coconut milk
For the noodle salad
1 pack
(250 g)
(250 g)
M&S rice vermicelli
1/2
cucumber
sliced into half-moons
1 pack
(200 g)
(200 g)
baby carrots
thinly sliced diagonally
1
red chilli, thinly sliced
1
lime, juiced
1 tbsp
sesame oil
25 g
coriander
1 handful
unsalted peanuts, roughly chopped
Nutrition per serving
Calories
1406kcal
Fat
75.7 g
Saturates
27.1 g
Sugars
15.3 g
Salt
1250.8 mg
