- 4 limes, halved
The same shape, but smaller than…
- 2kg chicken
Chicken's many plus points - its versatility, as well as the ease and speed with which it…
- 8 garlic cloves, 4 whole, 4 chopped
- 1 chilli, deseeded and chopped
Part of the capsicum family, chillies come in scores of varieties and colours (from green…
- large piece ginger
Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…
- small bunch coriander stalks
- 2 tbsp soft brown sugar
- 1 tbsp fish sauce
A seasoning often used in Vietnamese and Thai cooking. In Vietnam it is usually made from shrimp…
- sliced cucumber, shredded spring onions and coriander sprigs, to serve
Heat oven to 190C/170C fan/gas 5. Squeeze all the limes into a bowl and pop the lime halves into the chicken cavity with the whole garlic, half the chilli, half the ginger and the coriander stalks. Place the chicken in a roasting tin and roast for 1 hr.
While the chicken is roasting, make a sticky glaze. Add the remaining garlic, chilli, ginger, brown sugar and fish sauce to the lime juice and use a hand blender or small blender to blitz until smooth. Transfer to a small pan and reduce until thick enough to coat the chicken.
When the chicken has been cooking for 1 hr, tip some water into the bottom of the tin. Pour half the glaze over the chicken and continue to roast for 45 mins more, covering with foil if it starts to brown too quickly. When cooked, leave to the side to rest.
Pour the juices from the roasting tray, discarding the fat, into the rest of the glaze and pour into a small pan. Simmer over a low heat and taste, adding more sugar or fish sauce if it needs it. Serve the chicken with the cucumber, spring onions and coriander around it and the gravy on the side.
Try with chicken piecesYou can use this glaze on chicken pieces too. Just add the glaze at the beginning of the cooking time as they will take just 45 minutes to cook.