Vietnamese caramel and lemongrass chicken
Serve scattered with coriander, with steamed rice and an Asian slaw or a green vegetable like Chinese broccoli stir fried with olive oil, garlic and chilli. Finish with a squeeze of lime juice
For a quick, delicious vegetable accompaniment, when your chicken is almost cooked, toss a bunch of broccolini and/or enoki or shiitake mushrooms in some of the sauce, place the chicken on top, drizzle with more sauce and return the tray to the oven until chicken is cooked and broccolini tender.
Defrost fully before cooking. Once defrosted, keep refrigerated and cook and consume within 48 hours.
Please note: this dish contains raw chicken and should be fully cooked before consumption.
TO COOK: Defrost fully, then remove the plastic film, peanuts and sauce containers. Roast the chicken uncovered in a preheated 200C oven for 30-35 minutes or until the chicken is golden brown and its juices run clear when pierced. Pour the sauce over the chicken, sprinkle with nuts and return to the oven for a further 5 minutes or until sauce is bubbling. Allow to rest for 5 minutes. Scatter with coriander and serve with steamed rice and lime cheeks.