Spicy Asian butterflied roast chicken

• 1 bunch coriander
• 1 lemon grass stalk, trimmed, sliced finely ­
• ¹⁄₃ cup macadamia nuts, chopped coarsely
• 3 red shallots, peeled, chopped coarsely
• 4cm piece fresh ginger, chopped coarsely
• 2 long red chillies, chopped coarsely
• 2 tablespoons extra virgin olive oil
• 1 teaspoon sesame oil
• 1 tablespoon grated palm sugar
• 1 lime, halved steamed Asian greens and rice, to serve

1. Preheat oven to 200°C (180°C fan-forced). Line a baking tray with baking paper.
2. Rinse the whole bunch of coriander and roughly chop the roots and stems, reserving leaves to serve. Put the roots and stems into a food processor or mortar and pestle and add the lemon grass, macadamia nuts, shallots, ginger and chilli. Process or pound ingredients until they have formed a thick paste. Place olive oil, sesame oil and palm sugar into a small bowl and stir until sugar has dissolved; add to paste and stir to combine.
3. Using a sharp knife or kitchen scissors, cut chicken either side of the backbone; remove backbone. Open out, turn over and flatten by pressing down with heel of hand along breastbone. Place the chicken on prepared tray and rub the aromatic paste over the skin and flesh. Season with sea salt and freshly ground black pepper.
4. Roast chicken for 50 minutes or until the chicken is cooked through.
5. Remove from oven and squeeze some lime juice over the chicken. Cover chicken with foil and rest for 5 minutes.
6. Cut the chicken into pieces; serve sprinkled with coriander and with Asian greens and steamed white rice, if desired.

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CHICKEN TIPS

• Bring chicken to room temperature before roasting. If it is fridge-cold, it may require a slightly longer cooking time. ­
• Thaw frozen raw chicken in the fridge overnight – not on the kitchen bench or in the sink. Once thawed, roast within 24 hours. ­

PHOTO CREDIT: JOHN PAUL URIZAR