Roast Chimi Chicken
Cooked portion size is 80 grams
Ingredients
Chicken
- .1 lt Canola Oil
- .05 lt lemon juice
- 50 grams peeled garlic
- 25 grams crushed ginger
- 10 grams Fresh Basil OR 1/3 weight dried basil if no fresh
- 10 grams coriander
- 1.25 kg boneless chicken thighs
Chimi Sauce
- .03 lt Canola Oil
- .03 lt apple cider vinegar
- .125 ea chilli
- 6 grams peeled garlic
- 2.5 grams Basil
- 2.5 grams coriander
- 6 grams crushed ginger
- .25 Tbs Salt
- .25 tsp NY pepper
- .25 tsp Mustard Seeds
- .25 Tbs brown sugar
Potatoes
- 2.24 kg New Season Potatoes
- 1 piece rosemary
- .05 lt olive oil
- 1 ea Salt & Pepper
Slaw
- .35 kg shredded cabbage
- 15 grams herbs
- .175 lt sriracha mayo
Instructions
- Blend all Chicken ingredients in blender and marinate chicken for 24 + hours
- Combine all ingredients for Chimi sauce in blender till smooth. Put aside 1/4 for basting.
- Pre heat oven to 220 Celcius, line a baking sheet with foil.
- Place chicken on lined sheet. Baste chicken for 10 minutes then baste occasionally with chime sauce until browned and cooked through. Use left over chimi sauce as dressing.
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