Chilli-glazed chicken

Name: Chilli-glazed chicken
Yield: 4
Ingredients: 100g coriander stalks; 50g parsley stalks; 3 garlic cloves, peeled; 50g fresh ginger; 1 long red chilli chili, cut in half; 2 tsp soy sauce; 100ml grapeseed oil; pepper and salt; 1.2kg free-range chicken, cut into 8 pieces; 1 handful each mint, parsley and coriander, chopped; 2 limes

Darren Robertson and Mark LeBrooy

July 12, 2016

The Three Blue Ducks' chilli-glazed chicken and watermelon, spelt and radish salad. Christopher Pearce

Some of our best dishes have come from saving food going to waste. Whether it's juicing, fermenting or drying, there's always a way. This green chicken dish uses up excess coriander and parsley stalks to make a super-flavoursome paste. The mix also freezes well. When using this kind of paste as a marinade, you need to marinate the meat overnight. It also works well with seafood, particularly whole snapper or mahi mahi.

Ingredients

100g coriander stalks
50g parsley stalks
3 garlic cloves, peeled
50g fresh ginger
1 long red chilli chili, cut in half
2 tsp soy sauce
100ml grapeseed oil
pepper and salt
1.2kg free-range chicken, cut into 8 pieces
1 handful each mint, parsley and coriander, chopped
2 limes

Method

1. For the marinade, blend the coriander and parsley stalks, garlic, ginger, half the chilli, chili, soy sauce, oil and pepper in a food processor.
2. Rub the marinade onto the chicken pieces. Put the chicken in a bowl, cover and refrigerate overnight or at least for a couple of hours to get things going.
3. Remove the chicken from the fridge 30 minutes before cooking.
4. Preheat the oven to 180C. Line a baking tray with baking paper and arrange the chicken in it.
5. Sprinkle with salt and roast for 20-25 minutes until cooked.
6. Remove from the oven, rest for a couple of minutes, then top with herbs, the zest and juice of one lime, remaining chilli, chilli, sliced, and a little more salt.
Serve with: Lime cheeks