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Butterflied chicken with chilli oil and pineapple salsa (Darren Robertson)
Dificuldade
A maioria das nossas receitas são fáceis de confecionar. Contudo, algumas exigem mais tempo ou são um pouco mais exigentes, sendo classificadas como médias ou avançadas.
Tempo de preparação
Tempo que precisa para preparar esta receita
Tempo total
Tempo que leva a preparar esta receita do início ao fim
Porções
Porções
Ingredientes
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
- Nutrição
- por 1 portion
- Energia
- 5531.7 kJ / 1322.1 kcal
- Proteína
- 48 g
- Hidratos de carbono
- 70.3 g
- Gordura
- 96.3 g
- Gordura saturada
- 21.6 g
- Fibra
- 6.5 g
- Sódio
- 1117.5 mg
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