Cooked - Turmeric Chicken With Ginger And Shallot Oil And Peach Salad callum easy impressive mains salad

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Home Pricing Community My Recipes

Turmeric Chicken With Ginger And Shallot Oil And Peach Salad callum easy impressive mains salad

1.0

Serves 4

1.8kg whole chicken

1 tablespoon ground coriander

2 teaspoons ground turmeric

1 teaspoon white pepper

salt, to taste

¼ cup olive oil thumb size piece ginger, shaved into julienne on a mandolin

4 spring onions, thinly sliced

Peach salad:

Juice of a lime

2 tablespoons fish sauce

1 tablespoon brown sugar

1 punnet cherry tomatoes, halved

4 baby cucumbers, roll cut into chunks

3 radishes, sliced on a mandolin

2 peaches, slices on a mandolin (or sliced with a knife if overly ripe)

½ cup snow peas

1 cup coriander leaves

1 cup mint leaves

Preheat oven to 190C. Use kitchen scissors to remove backbone from chicken and press flat. Rub with ground coriander, turmeric, white pepper, salt and half the olive oil.
Place skin side down in an oven safe frying pan with remaining olive oil. Cook on high heat for 3-4 minutes or until browned, then carefully turn over, transfer to the oven and roast for 45 minutes or until juices run clear.
Let the chicken rest on serrving platter
to the cooking pan add the ginger and spring onions to create the ginger and shallot oil. Warm through, adding resting juices
Prepare the peach salad using a mandolin. Chunk snow peas.
Serve the turmeric chicken with the ginger and shallot oil pouredd over the chicken, and alongside the peach salad

Course🍽️Main Course

Diets🌾Gluten-free🥩Carnivore...

Category🥗Salad

CuisineFusion

Occasions📆EverydaySummer Bbq

Season☀️Summer

DifficultyMedium ⏰ 1h

Created 33 weeks ago

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