DELICIOUS DINNERS: Ginger, garlic and lime whole roast chicken with Asian coleslaw
Whisk the sesame oil into the reserved ginger-garlic mix and pour over the vegetables (586 cals)
5cm chunk of ginger, finely grated
2 garlic cloves, finely grated
2 limes, zested and cut into halves
2 tbsp olive oil
1.5kg whole chicken
1 large carrot, coarsely grated
¼ red cabbage, finely sliced
¼ white cabbage, finely sliced
1 tbsp sesame oil
4 slices seeded sourdough bread
Preheat the oven to 200C/180C fan/gas 6.
- Mix the ginger, garlic, all the lime zest and the juice from 3 of the 4 halves in a small bowl with some seasoning. Reserve 1 tsp of the mixture in a separate bowl to use for the coleslaw dressing.
- Mix the remaining mixture with the olive oil and rub all over the chicken. Put the unsqueezed lime half inside the cavity then cook it in the oven for 60-80 minutes, checking that the juices run clear at the end of the cooking time. Cook for a further 5-10 minutes if needed.
- Meanwhile, mix the carrot, red cabbage and white cabbage together in a bowl. Whisk the sesame oil into the reserved ginger-garlic mix and pour over the vegetables.
- Carve the chicken and serve with the coleslaw and the bread on the side.