Slow-cooked harissa lamb
Try this slow cooked harissa lamb as an alternative roast. We love the texture – it’s half-roasted and half-pulled, fork-tender but still easy to carve
Slow-cooked soy-glazed chicken
- Preparation and cooking time
- Prep:
- Cook:
- plus 1 hr marinating and resting
- Easy
- Serves 4 - 6
Skip to ingredients
- 1 chicken(about 2kg)
For the marinade
- small piece of gingerpeeled and finely grated (peel reserved)
- 1 tsp Chinese five-spice powder
- 3 garlic clovesfinely grated
- 1 tbsp Shaohsing wineor dry sherry
- 2 tbsp soy sauce
For the stock
- 150ml chicken stock
- 1 tbsp honey
- 3 tbsp soy sauce
- 2 star anise
To serve
- 2 Little Gem lettucesleaves separated
- 1 bunch of spring onionstrimmed and finely shredded
- ½ cucumbercut into thin strips
- 1 red chillisliced
- small bunch of corianderchopped
- 50g roasted peanutsor cashews, roughly chopped
- cooked riceto serve
Nutrition: Per serving (6)
- kcal439
- fat24g
- saturates6g
- carbs6g
- sugars5g
- fibre2g
- protein47g
- salt2.4g
Method
step 1
Combine the marinade ingredients in a small bowl. Sit the chicken in a casserole dish, rub the marinade all over, and put the ginger peel in the cavity. Cover and leave at room temperature to marinate for 1 hr, or in the fridge overnight.
step 2
Heat the oven to 180C/160C fan/gas 4. Mix the stock ingredients in a jug, then pour over the chicken. Roast for 1 hr, uncovered, then baste with the liquid in the dish. Roast for 30-40 mins more, basting every 10 mins, until the chicken is deep brown. Keep an eye on the glaze in the base of the dish – you may need to add a splash of water to keep it from burning.
step 3
Leave the chicken to rest for 20 mins, then transfer to a board. Skim the fat from the juices, bring to the boil, then turn off the heat. Shred the thigh and leg meat and wrap in the lettuce leaves along with the spring onions, cucumber, chilli, coriander and nuts. Slice the breast meat and serve with
the rice and warm roasting juices.
