***This post is proudly brought to you by Steggles and I***
If you only eat one roast chicken this festive season I suggest you make this Asiany marmalade chicken with green mango salad. It is the bomb-diggity. A little bit sticky, with the perfect balance, of sweet, salty, spicy and zesty. Kind of like me. Except I’m probably more spicy and zesty than sweet.
I’ve had quite a bit of frozen chicken in my freezer over the last few months while I’ve been working so hard creating recipes and a new ebook book for Steggles, but even before the chicken invasion I always had a frozen whole bird in my freezer.
Do you know the tale of the woman who beat her husband to death with the frozen chicken and then she cooked it and got rid of the evidence? I would never do that to a chicken, or a husband for that matter, but it just popped into my head as I was writing. No one endorses that sort of behaviour….you know I think it was Roald Dahl. Can anyone verify?
A roast chook is an easy meal. and it ain’t hard to jazz it up and make it fancy. If you have people popping by for a festive feast this season you will wow them with this super simple roast that is zingy and moist and yummilicious.
If you want some more inspo for Christmas check out the Steggles Best Family Christmas I did with three different menus to tempt your taste buds.
Check it, yo.
Serves : 4
What you will need:
For the roast chicken:
- 1 Steggles chicken
- 2 tablespoons orange and lime marmalade (or marmalade of choice)
- 1 tablespoon soy sauce
- juice of 1 lime
- 1 teaspoon Chinese five spice
- 2cm ginger, peeled and chopped
- 1/3 cup brown rice, cooked (will be about 1 cup cooked)
- 3 coriander roots
- zest 1 lime
- zest of 1/2 orange
- 1/2 teaspoon sesame oil
- 2 green mangos
- 10 yellow and red cherry tomatoes, quartered
- 1 cup coriander leaves
- 1 Lebanese cucumber, deseeded and chopped
- 1 cup mint leaves
- 1/4 cup cashews, lightly toasted
- juice of 1 lime
- juice of 1/2 orange
- 1 tablespoon fish sauce
- 1 teaspoon sesame oil
What you will need to do:
Pat your chicken dry inside and out. Combine your marmalade, lime juice, 5 spice, ginger and soy sauce in a bowl and mix well. Spread marinade evenly over your whole bird. Refrigerate for half an hour, or more.
Remove from fridge and bring to room temperature. Preheat oven to 180C.
Mix your rice, coriander roots, lime and orange zest and sesame oil together and combine well. Stuff it into the cavity of your chicken.
Pop bird into the oven for about 1.5 hours, or until the juice runs clear when you stab in the thigh joint. Remove and leave to rest for 15 minutes.
Take make your salad, peel the green mangoes with a vegetable peeler and cut the cheeks off, and then the sides. Julienne the flesh into thin slices.
Toss into a bowl with your herbs and cherry tomatoes, and combine.
Mix your dressing ingredients in a separate bowl, before drizzling over your salad. Top with cashews, and serve.
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