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Thermomix® TM6
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Thermomix® TM31
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Butterflied chicken with chilli oil and pineapple salsa (Darren Robertson)
Prep. 15min
Total 3 h 15min
6 portions
Ingredients
Marinade
-
fresh lemongrass (approx. 5 stalks), white part only, cut into pieces50 g
-
makrut lime leaves20 g
-
fresh coriander stalks only, leaves roughly chopped and reserved for salsa20 g
-
fresh green chillies trimmed, cut into halves6
-
garlic cloves (approx. 15)50 g
-
fresh ginger peeled and cut into pieces60 g
-
spring onions/green onions trimmed, cut into pieces2
-
honey10 g
-
rice bran oil100 g
-
sea salt1 tsp
-
freshly squeezed lemon juice20 g
-
freshly squeezed lime juice10 g
Roast chicken
-
whole chicken butterflied (see Tips)1200 - 1400 g
-
sea salt to season
Chilli oil
-
Sichuan peppercorns1 tbsp
-
paprika1 tbsp
-
dried chilli flakes1 tsp
-
sea salt1 tsp
-
garlic cloves4
-
fresh long red chillies trimmed, cut into pieces3
-
rice bran oil250 g
Jasmine rice
-
jasmine rice300 g
-
water1000 g
-
sea salt1 tsp
-
long red chilli trimmed, thinly sliced1
-
lime juiced½
Salsa
-
fresh pineapple peeled and cored¼
-
extra virgin olive oil plus extra to brush20 g
-
red onion small, cut into quarters1
-
Roma tomatoes cut into wedges, deseeded2
-
freshly squeezed lime juice20 g
-
sea salt to season
-
ground black pepper to season
Nutrition per 1 portion
Calories
1322.1 kcal /
5531.7 kJ
Protein
48 g
Fat
96.3 g
Carbohydrates
70.3 g
Fibre
6.5 g
Saturated Fat
21.6 g
Sodium
1117.5 mg
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Darren Robertson
6 Recipes
Australia and New Zealand
Australia and New Zealand
