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Sesame roast chicken
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Total Time:
1 hour 30 minutes
Ingredients:
  • 300 g kimchi
  • 4 cm piece of ginger
  • red wine vinegar
  • olive oil
  • 1 x 1.5 kg free-range whole chicken
  • 2 tablespoons runny honey
  • 300 g silken tofu
  • 60 g sesame seeds
  • 1 mug of basmati rice (300g)
  • 2 x 320 g packs of mixed stir-fry veg
  • extra virgin olive oil
Instructions:
  • 1. Preheat the oven to 180°C/350°F/gas 4. 2. Blend the kimchi, peeled ginger, 1 tablespoon each of red wine vinegar and olive oil, and 100ml of water until smooth. 3. Rub one third of the kimchi dressing all over the chicken in a roasting tray. 4. Pour 150ml of water into the tray and roast for 1 hour 20 minutes until golden and cooked through, adding another 150ml of water halfway through. 5. Mix honey with one third of the dressing, set aside. 6. Blitz tofu with the remaining dressing in the blender. 7. Toast sesame seeds in a non-stick pan until lightly golden. 8. Cook 1 mug of rice with 2 mugs of boiling water (600ml) and a pinch of sea salt in a covered pan for 12 minutes until water is absorbed. 9. Remove chicken from the oven, place on a rack over the tray, brush with honey dressing, sprinkle with sesame seeds. 10. Stir 1 tablespoon of vinegar into the tray, add mixed veg and half the tofu dressing to coat. 11. Serve the remaining tofu dressing in a bowl on the side, drizzled with 1 teaspoon of extra virgin olive oil.

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