The chefs from Three Blue Ducks show us how to be smarter and healthier in the kitchen.
Our green chicken
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 to a bit
of a crowd pleaser. Start this recipe a
1 x 1.2kg chicken, cut into 8 pieces
Zest and juice of 1 lime
100g coriander stalks
50g parsley stalks
3 garlic cloves, peeled
50g fresh ginger, peeled and chopped
100ml grapeseed oil
1 long red chilli, halved
30ml soy sauce
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 180ºC.
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.