Roast Yuzu Chicken with Japanese Slaw

Ingredients

2 Garlic cloves, crushed

2 tsp Ginger. grated

25 g Unsalted Butter, melted

60 ml Yuzu juice

2 tbsp Light Soy Sauce

4 Chicken Marylands

1/2 tsp Sesame Oil

1 tbsp Yuzu Agrumato

1/2 tsp Caster Sugar

Black Sesame Seeds, to serve

Lemon Wedge, to serve

Japanese Slaw

1 Avocado, thinly sliced

100 g Sugar Snap Peas, sliced lengthways

3 Radishes, trimmed, thinly sliced

1 Large Carrot, cut into matchsticks

1/2 Bunch Chives, cut into 4cm lengths

150 g Wild Rocket leaves

Method

Combine garlic, ginger, butter, 2 tbs yuzu and 1 tbs soy sauce in a bowl. Add chicken and turn to coat. Cover and refrigerate for 20 minutes to marinate.

Preheat oven to 180°C. Drain chicken, reserving marinade, and pat dry. Place on a baking paper-lined baking tray and roast, basting with reserved marinade every 15 minutes, for 1 hour or until golden and cooked through (cover with foil if browning too quickly).

Meanwhile, combine slaw ingredients in a bowl. In a separate bowl, whisk yuzu agrumato sesame oil, sugar and remaining 2 tbs yuzu and 1 tbs soy. Toss with slaw to combine.

Serve chicken and slaw sprinkled with sesame seeds, with lemon to squeeze over.

Acknowledgements

Based on a recipe by Warren Medes at Delicious - Oct 30 2015

Image: Courtesy of delicious.com.au/recipes

Ingredients

Japanese Slaw

Method

Acknowledgements

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