Three Blue Ducks: Our Green Chicken
Our neighbours the Three Blue Ducks Rosebery, were kind enough to share this recipe that is a huge crowd pleaser for Sunday get-togethers.
Our green chicken came about as another way to use up all the coriander and parsley stalks from our garden. Coriander and parsley stalks have loads of uses, plus they're full of nutrients and flavour. We pickle them, use them in chilli jams, hot sauces, pesto, stocks, salads, anything...we never throw them away. So this is another ridiculously easy recipe, but one that transforms the plain old chicken into a bit of a crowd pleaser. Start this recipe a day ahead.
For the marinade, blend the ingredients in a food processor.
Rub the marinade onto the chicken pieces. Put the chicken into a dish, cover and refrigerate overnight. If you can't leave it overnight, at least marinate it for 3 hours for the flavours to get going.
Remove the chicken from the refrigerator 30 minutes before cooking.
Preheat the oven to 180°C.
Place the roasting chicken in a pan and roast for 20-25 minutes until cooked.
Remove the chicken from the oven, cover and leave to rest for 10 minutes.
Season with a little more salt, pour over the lime juice, scatter with the lime zest and pan juices and serve.
1 x 1.2 kg chicken, cut into 8 pieces
zest and juice of 1 lime
100 g coriander stalks
50 g parsley stalks
3 garlic cloves, peeled
50 g fresh ginger, peeled and chopped
100 ml grapeseed oil
1 long red chilli, halved
30 ml soy sauce