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Butterflied chicken with chilli oil and pineapple salsa (Darren Robertson)

Butterflied chicken with chilli oil and pineapple salsa (Darren Robertson)
4.5 26 évaluations
Préparation 15min
Total 3h 15min
6 portions
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Ingrédients

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

Niveau

facile

Infos nut. par 1 portion

Sodium 1117.5 mg
Protides 48 g
Calories 5531.7 kJ / 1322.1 kcal
Lipides 96.3 g
Fibre 6.5 g
Graisses saturées 21.6 g
Glucides 70.3 g

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Également présenté dans

Darren Robertson 6 Recettes
Australie et Nouvelle-Zélande

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