Ingredients
For the Chicken:
-
Coriander 85.0 g
-
Rapeseed oil 25.0 ml
-
Red Chillies 10.0 g
-
Whole Chickens (Cut in Half) 7.0 kg
For the Asian Slaw:
-
Sesame oil 2.0 ml
-
Salt 5.0 g
-
Sesame seeds 5.0 g
-
Peanuts 30.0 g
-
Red cabbage 80.0 g
-
White cabbage 300.0 g
-
Red onions 80.0 g
-
Spring onions 80.0 g
-
Coriander 15.0 g
Preparation
-
For the Chicken:
- Preheat an oven to 180°C.
- On the skin side of the spatch-cocked chickens, score the breasts and legs (1cm depth) to reduce cooking time and allow the marinade to penetrate.
- Place the KNORR Red Thai Curry Paste, 75g of the coriander and vegetable oil into a food processor and coarsely blend.
- Rub the marinade onto the chicken (marinade for 2-3 hours for best results).
- Place the marinated chicken onto lined gastronome trays and cook for 40-45 min. until the chicken is cooked and the juices run clear.
- Garnish with sliced chilli and coriander (10g).
-
For the Asian Slaw:
- Using a mandolin finely slice the red onion, red cabbage, and white cabbage.
- In a large bowl, mix the sliced red cabbage, white cabbage, sliced red onion and salt and leave for 10 min. to extract excess water from the vegetables.
- Drain the vegetables and remove any excess water.
- In a large bowl add the salted vegetables, HELLMANN’S Real Mayonnaise, peanuts, sesame seeds, sesame oil, chopped red chillies, shredded spring onion and chopped coriander.
- Serve alongside the roasted chicken.
