7 Ways
By Jamie Oliver
1 hr 30 mins
Not Too Tricky
serves 6
Recipe From
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
- Preheat the oven to 180°C/350°F/gas 4.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Serve the rest in a bowl on the side, drizzled with 1 teaspoon of extra virgin olive oil.
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