Devices & Accessories
Five spice chicken with asparagus and pea salad
Prep. 15min
Total 2 h 10min
6 portions
Ingredients
Five spice rub
-
olive oil1 tbsp
-
instant granulated coffee2 tsp
-
brown sugar2 tbsp
-
ground allspice2 tsp
-
dried oregano2 tsp
-
ground paprika2 tsp
-
ground black pepper½ tsp
-
cayenne pepper¼ tsp
-
sea salt flakes (see Tips)1 tsp
-
whole chicken trussed1400 - 1600 g
Asparagus and pea salad
-
extra virgin olive oil40 g
-
red wine vinegar60 g
-
caster sugar2 tsp
-
Dijon mustard1 tsp
-
salt to taste¼ - ½ tsp
-
ground black pepper2 pinches
-
water500 g
-
asparagus trimmed and cut into pieces (3 cm)2 bunches
-
sugar snap peas trimmed150 g
-
mixed salad leaves60 g
-
red onion cut into thin slices½
Difficulty
easy
Nutrition per 1 portion
Sodium
720.4 mg
Protein
50.5 g
Calories
2676 kJ /
637.1 kcal
Fat
44.5 g
Fibre
3.5 g
Saturated Fat
12.1 g
Carbohydrates
8.5 g
Like what you see?
This recipe and more than 100 000 others are waiting for you!
Sign up for free More informationYou might also like...
Ginger beef and sugar snap peas with rice
1 h 45min
"Moussaka" bowl
45min
Korean Bo ssam
29 h 20min
Lamb ragù with watercress and mint pesto (TM6, Mark Southon)
4 h 35min
Asian beef salad with peanut dressing (MEATER+®)
30min
Yellow duck curry (Adam D'Sylva)
26 h 25min
Thai-style grilled pork skewers
7 h 25min
Seared steak and rocket salad
20min
Chicken teriyaki (Skinnymixers)
20min
Filo chicken pie
45min
Beef tacos
25min
Creamy coconut chicken curry (TM6)
30min