Sticky Chinese Chicken

Preparation time:
20 mins
Cooking time:
1 hour 20
Serves:
4
Try your hand at oriental cooking with this crowd-pleasing recipe.

Ingredients

2kg chicken, butterflied by your butcher
800g butternut pumpkin, cut into thin wedges
1 medium red onion, cut into 1cm wedges
Olive oil spray
ΒΌ tsp chilli flakes
Salt and pepper, to taste
2 medium zucchini (300g), thickly sliced
250g punnet cherry tomatoes

Lime wedges, to serve

Marinade

2 tblsps soy sauce
1 tblsp tomato sauce
1 tblsp sweet chilli sauce
1 tblsp brown sugar
Β½ tsp Chinese five-spice
2 tsps grated fresh ginger
2 cloves garlic, crushed

Method

1 To make marinade, combine all ingredients in a small bowl. Mix well. Brush over chicken. Reserve remaining marinade.

2 Place pumpkin and onion in a lightly oiled roasting pan. Spray with oil. Sprinkle with chilli. Season with salt and pepper. Place chicken on top, skin-side up.

3 Cook in a very hot oven (240C) for 20 minutes. Reduce heat to hot (200C). Brush some of the remaining marinade over chicken. Cook for a further 30 to 35 minutes, brushing frequently with marinade, or until chicken is golden and cooked through. Transfer to a plate. Cover lightly with foil. Rest for 20 minutes before slicing.

4 Add zucchini and tomatoes to same roasting pan. Spoon over the cooking juices.

5 Return roasting pan to same oven. Cook for 20 to 25 minutes, or until tender.

6 Serve chicken and vegetables with lime wedges.

Notes

For extra flavour, marinate brushed chicken for several hours before cooking. To butterfly chicken at home, place it on a chopping board, breast-side down. Using poultry shears, cut along either side of the backbone from tail to head. Discard. Turn chicken over. Press firmly on breastbone to flatten chicken.

Source:
New Idea
Author:
Stylist:
Carolyn Fienberg
Photographer:
Benito Martin

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