A lip-smacking dish of free-range, bone-in, skin-on, half chickens, marinated in a delicious lemongrass, garlic and soy marinade, and finished with a sweet and salty caramel sauce and roast peanuts. To cook, remove the peanuts and sauce and roast the chicken in a pre-heated 180C oven for 30 minutes or until the chicken is golden brown and its juices run clear when pierced. Pour the sticky sauce over the chicken, sprinkle with nuts and return to the oven for a further 5 minutes or until the sauce is bubbling. Scatter with coriander and serve with steamed rice and lime cheeks. Suitable for freezing. Allow to defrost before cooking as above. Small is half a chicken, large is 2 x half a chicken.
Free-range chicken, rice bran oil, garlic, lemongrass, gluten-free soy sauce, brown sugar, fish sauce, spring onions, chillies, peanuts. (SOY, FISH, PEANUTS)
MAY CONTAIN TRACES OF:
Peanuts, Tree Nuts, Gluten, Dairy, Shellfish, Fish, Sesame, Soy, Egg, Lupin.
PLEASE NOTE:
While we make every effort to ensure dishes are free of cross-contamination, our kitchen is not allergen free.
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- Individual:Serves one adult.
- Small:Serves two adults.
- Large:Serves 4-5 adults.
- Extra Large:Serves 6 adults.
Serve with steamed rice and an Asian green like Chinese broccoli stir fried with olive oil, garlic and chilli.
