1 bunch coriander, leaves picked
60 g desiccated coconut
3 red bullet chillies, finely chopped
4 cloves garlic, roughly chopped
4 cloves garlic, roughly chopped, separate
6 cm piece ginger, finely grated
3 green shallots, chopped
Juice of 2 limes
2 tsp tom yum paste
2 Tbsp brown sugar
Sea-salt flakes and freshly ground black pepper, to season
1.6 kg chicken
2 Tbsp extra virgin olive oil
1 Tbsp peanut oil
1 tsp sesame oil
3 cloves garlic, thinly sliced
1 handful sugar snap peas, trimmed
1 handful snow peas, trimmed
4 small bok choy, halved
1 bunch Chinese broccoli, cut lengthways
1 Tbsp light soy sauce (or gluten-free alternative)
2 Tbsp shaoxing wine
1 lime cut into wedges to serve
- Preheat oven 200°C. Put coriander, coconut, chilli, garlic, ginger and shallot in the bowl of a food processor and process until finely chopped. Stir in lime juice, tom yum paste and brown sugar. Season.
- Using your fingers, carefully separate skin between chicken breast and thigh meat. Gently push a little stuffing under skin and spread evenly to coat breasts and thighs. Put remaining stuffing inside cavity. Cross legs together to enclose stuffing and firmly tie together using kitchen twine.
- Put chicken, breast-side up, in a large roasting pan. Drizzle with olive oil and season. Roast for 20 minutes. Reduce oven temperature to 180°C. Remove chicken from oven and brush skin with pan juices. Roast, brushing with pan juices every 20 minutes, for a further 1 hour or until juices run clear when meat is pierced with a skewer at the thigh joint. Cover loosely with foil and set aside for 10 minutes to rest.
- Meanwhile, to make Asian greens, heat peanut oil and sesame oil in a wok over a medium-high heat. Add garlic and stir for 20 seconds. Add sugar snap peas, snow peas, bok choy and Chinese broccoli, then cook, tossing, for 2-3 minutes or until just tender. Add soy sauce and shaoxing wine, then toss for a further 30 seconds. Transfer to a serving bowl.
- Serve chicken in roasting pan with Asian greens and lime cheeks on the side.