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Butterflied chicken with chilli oil and pineapple salsa (Darren Robertson)
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Ingredients
Marinade
- 50 g fresh lemongrass (approx. 5 stalks), white part only, cut into pieces
- 20 g makrut lime leaves
- 20 g fresh coriander stalks only, leaves roughly chopped and reserved for salsa
- 6 fresh green chillies trimmed, cut into halves
- 50 g garlic cloves (approx. 15)
- 60 g fresh ginger peeled and cut into pieces
- 2 spring onions/green onions trimmed, cut into pieces
- 10 g honey
- 100 g rice bran oil
- 1 tsp sea salt
- 20 g freshly squeezed lemon juice
- 10 g freshly squeezed lime juice
Roast chicken
- 1200 - 1400 g whole chicken butterflied (see Tips)
- sea salt to season
Chilli oil
- 1 tbsp Sichuan peppercorns
- 1 tbsp paprika
- 1 tsp dried chilli flakes
- 1 tsp sea salt
- 4 garlic cloves
- 3 fresh long red chillies trimmed, cut into pieces
- 250 g rice bran oil
Jasmine rice
- 300 g jasmine rice
- 1000 g water
- 1 tsp sea salt
- 1 long red chilli trimmed, thinly sliced
- ½ lime juiced
Salsa
- ¼ fresh pineapple peeled and cored
- 20 g extra virgin olive oil plus extra to brush
- 1 red onion small, cut into quarters
- 2 Roma tomatoes cut into wedges, deseeded
- 20 g freshly squeezed lime juice
- 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