Jamie drizzling honey on top of a fig tart

Enter the email address associated with your account, and we’ll email you a link to reset your password.

Password Strength

Must contain at least

*Enter your email to receive news and exclusive offers from Jamie Oliver Limited about Jamie's businesses, including books, TV shows, restaurants, products, commercial partners and campaigning activities. By signing up, you agree to our Terms of Use . Learn how we collect, use and share your data in our Privacy Policy .

0
Sesame roast chicken

Sesame roast chicken

Kimchi & silken tofu crunchy veg slaw & fluffy rice

Sesame roast chicken

1 hr 30 mins

Not Too Tricky

serves 6

nutrition per serving

641

Calories


28.2g

Fat


6.3g

Saturates


9.1g

Sugars


1.3g

Salt


44.5g

Protein


54.6g

Carbs


4.4g

Fibre


of an adult’s reference intake


Recipe From

7 Ways

7 Ways

By Jamie Oliver

Ingredients

300g kimchi

4cm piece of ginger

red wine vinegar

olive oil

1 x 1.5kg free-range whole chicken

2 tablespoons runny honey

300g silken tofu

60g sesame seeds

1 mug of basmati rice (300g)

2 x 320g packs of mixed stir-fry veg

extra virgin olive oil

Top Tip

The marinade will work a treat with all sorts – think fish, pork chops, prawns, have fun with it.

Method

  1. Preheat the oven to 180°C/350°F/gas 4.
  2. In a blender, blitz the kimchi, peeled ginger, 1 tablespoon each of red wine vinegar and olive oil and 100ml of water until very smooth.
  3. In a roasting tray, rub one third of the kimchi dressing all over the chicken, getting into all the nooks and crannies. Pour 150ml of water into the tray, then roast for 1 hour 20 minutes, or until golden and cooked through.
  4. Halfway through, add another 150ml of water, baste with the juices and scrape up any sticky bits. Spoon another third of the dressing into a small bowl, mix with the honey and put aside.
  5. Drain the tofu and blitz with the rest of the dressing in the blender. Toast the sesame seeds in a non-stick frying pan until lightly golden, then set aside.
  6. With 10 minutes to go, put 1 mug of rice, 2 mugs of boiling kettle water (600ml) and a pinch of sea salt into a medium pan. Cover and cook on a medium heat for 12 minutes, or until all the water has been absorbed.
  7. Remove the chicken from the oven, lift it up with tongs and slide a rack underneath it, so it sits over the tray. Pour and brush the honey dressing all over the chicken, then sprinkle with the sesame seeds.
  8. Move the rice and chicken to a serving platter, then stir 1 tablespoon of vinegar into the tray. Tip in the mixed veg and half the tofu dressing to coat.
  9. Serve the rest in a bowl on the side, drizzled with 1 teaspoon of extra virgin olive oil.

Tags

Recipes you may like

related features