The zest of kaffir lime leaves, lemongrass and chilli make this a juicy chicken recipe to impress the family with.
Ingredients
- 4 kaffir lime leaves, centre vein removed
- 1 stem lemongrass, pale section only, coarsely chopped
- 5cm piece fresh ginger, peeled, coarsely chopped
- 2 garlic cloves, crushed
- 2 long fresh green chillies, seeded, coarsely chopped
- 2 fresh coriander roots, finely chopped
- 1 large (about 2kg) whole chicken
- Kaffir lime leaves, extra, crushed
- 1 tablespoon light olive oil
- Coriander leaves, to serve
Method
- Step 1Preheat oven to 180°C. Place the lime leaves, lemon grass, ginger, garlic, chilli and coriander roots in a mortar and gently pound with a pestle until a paste forms. Season with salt and pepper.
- Step 2Rinse the chicken cavity under cold water. Pat the chicken dry inside and out with paper towel. Place in a roasting pan.
- Step 3Lift the skin under the breast. Spoon the lime leaf paste under the skin. Place the extra lime leaves in the chicken cavity. Tie legs together with kitchen sting. Drizzle with oil and season well with salt and pepper.
- Step 4Roast the chicken in preheated oven, basing occasionally in pan juices, for 1 1/2-2 hours or until the juices run clear when a skewer is inserted in the thigh.
- Step 5Remove from oven and set aside for 10 minutes to rest before serving.
- High protein
- Low carb
- Low sodium
- Low sugar
Nutrition
2351 kj
Energy
20g
Fat Total
5g
Saturated Fat
94g
Protein
200.98mg
Sodium
1g
Carbs (sugar)
2g
Carbs (total)
All nutrition values are per serve
- Author: taste.com.au
- Image credit: Craig Wall
- Publication: Taste.com.au
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