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Green Spatchcocked Chicken
Zingy marinated roasted chicken served on a fresh cabbage and onion salad with a herb dressing.
Healthy
Chicken
Main Course
High Protein
Gluten Free
Estimated Nutrition
Calories
585.1
kcal / serving
2340.5 kcal total
Carbs
18.7
g
per serving
74.8 g total
Fat
35.6
g
per serving
142.2 g total
Protein
48.2
g
per serving
192.8 g total
Cook Time
45
minutes
Serves
4
people
Dietary
Vegetarian
Vegan
Dairy Free
Gluten Free
Ingredients
CondimentsSauces
2
tbsp
Dark Soy Sauce
2
tbsp
Fish Sauce
Dairy
200
g
Greek-Style Yoghurt
Fruits
5
piece
Limes
Meat
1
piece
Chicken
whole, spatchcocked
NutsSeeds
1
bunch
Coriander
fresh, roughly chopped
1
bunch
Mint
fresh, leaves only
1
bunch
Basil
fresh, leaves only
6
clove
Garlic
roughly chopped
1
pinch
Sea Salt
to taste
1
pinch
Black Pepper
freshly ground, to taste
OilsFats
1
tbsp
Sesame Oil
toasted
Other
1
tbsp
Honey
Vegetables
5
cm
Ginger
fresh root, peeled and roughly chopped
4
piece
Green Chillies
roughly chopped
1
piece
Hispi Cabbage
leaves only, finely sliced
1
piece
Red Onion
finely sliced
Method
1
Preheat the oven to 240°C.
2
Blend two-thirds of the herbs, five garlic cloves, ginger, three chillies, yoghurt, and zest and juice of three limes into a smooth paste.
3
Season the chicken and rub the marinade over the skin side.
4
Roast the chicken for 40-45 minutes until juices run clear.
5
Grind remaining herbs, salt, chilli, and garlic in a mortar, then stir in soy sauce, fish sauce, sesame oil, honey, and remaining lime juice.
6
Toss cabbage and onion with the dressing and top with carved chicken chunks.