“Chinese food is no longer
just a restaurant or takeaway treat –
as more people are cooking it at home.”
~ Michelle Warwicker
As you know, I do like to be a little creative with my home cooking,
so I hope you enjoy this Sticky Spatchcock Chicken with a Chinese twist.
Great ingredients for a sweet, spicy and sticky chicken dish.
Sweet baby carrots, shallots and smashed garlic.
- 1 small whole chicken
- 12 baby carrots
- 2-3 shallots, cut into thick round slices
- 2 garlic cloves, smashed
- Olive oil, to drizzle
- 50g honey roasted cashews
- Handful of coriander leaves
- Grinding of sea salt, black pepper
- Gringing of hot & smokey chipotle
Arrange the vegetables around the spatchcocked chicken.
For the glaze
- 4 tbs runny honey
- 4 tbs Sriracha sauce
- 1 lime, zest & juice
- ½ orange, zest & juice
- 1 tbs rice vinegar
- 1 tbs tomato purée
- Thumb of ginger, grated
Whisk the glaze, pour over the chicken,
then back in the oven!
- Heat oven to 200C/180C fan/gas 6
- Place chicken breast-side down, with the legs towards you.
- Using strong scissors cut up along each side of the parson’s nose and backbone to remove it.
- Open the chicken out and turn over, then flatten the breastbone with the heel of your hand.
- Place the chicken a roasting pan, drizzle on some oil, season with a grinding of sea salt, black pepper and hot & smokey chipotle.
- Scatter the carrots and onions around the chicken, then drizzle over a little oil, season and roast for 45 minutes,
- Whisk together the glaze ingredients.
- Drizzle all over the chicken, carrots and onions, then roast for another 15 mins.
- Scatter over the cashews, baste the chicken with the juices, then roast for a further 10 mins until the chicken is browned, tender and sticky.
- Scatter over some coriander and serve with the jasmine rice.
Honey roasted nuts, final roast, the ready to carve.
Just look at the succulent chicken,
those caramelised onions and baby carrots!
Perfect with fragrant jasmine rice and prawn crackers.