Butterflied chicken with chilli oil and pineapple salsa (Darren Robertson)
TM6 TM5 TM31

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

4.7 (21 évaluations )

Ingrédients

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

Infos nut.
par 1 portion
Calories
5531.7 kJ / 1322.1 kcal
Protides
48 g
Glucides
70.3 g
Lipides
96.3 g
Graisses saturées
21.6 g
Fibre
6.5 g
Sodium
1117.5 mg

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