Jamie’s sweet and sour roast chicken

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Serves 6

Prep 12 minutes Cook 1 hour 55 minutes


● Energy 511kcal ● Fat 11.1g ● Sat fat 2.2g ● Protein 43.6g ● Carbs 63.4g. ● Sugars 18.8g ● Salt 0.7g ● Fibre 4.8g


Ingredients

3 mixed-colour peppers

3 red onions

10cm piece of ginger

1 x 820g tin of pineapple rings in juice

Olive oil

2 tbsp red wine vinegar

1 x 1.5kg free-range whole chicken

1 tbsp Chinese 5-spice powder

1 mug of basmati rice (300g)

3 tbsp roasted salted peanuts


Method

1. Preheat the oven to 180C (200C non-fan). Deseed the peppers, peel the onions and chop into 3cm chunks, then chuck it all into a 25cm x 35cm roasting tray. Peel and finely chop the ginger and add to the tray with the pineapple rings, reserving the juice. Toss it all with 2 tbsp each of olive oil and red wine vinegar and a pinch of sea salt and black pepper. Add the chicken to the tray and coat it in all those juices, then rub it all over with the 5-spice. Place the tray of veg in the oven, using tongs to sit the chicken directly on the bars above the tray. Roast for 1 hour 20 minutes, or until the chicken is golden and cooked through.

2. Move the chicken to a plate and leave to rest. Stir 1 mug of rice into the veg, then pour the reserved pineapple juice into the mug, top up with water and pour into the tray, adding an extra mug of water (600ml total liquid). Stir well, cover the tray with foil and return to the oven for 35 minutes, or until the rice is fluffy.

3. With 5 minutes to go, shred all the chicken meat and crispy skin off the bones, then stir through the rice and veg. Crush and scatter over the nuts, and serve.


Easy swaps Any sort of tasty flavoured nut will work with this recipe – think honey-roast cashews, smoked almonds or even wasabi peas.

--
Pippa Gawley
Tel/What's App: +44 7980 921030

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