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 day ahead.
- 1.2 kg chicken, cut into 8 pieces
- 1 lime, zested and juiced
- 100 g coriander stalks
- 50 g parsley stalks
- 3 cloves garlic, peeled
- 50 g fresh ginger, peeled and chopped
- 100 ml grapeseed oil
- 1 long red chilli, halved
- 30 ml soy sauce
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Marinating time overnight
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.
Recipes and images from Three Blue Ducks by Mark LaBrooy & Darren Robertson, published by Plum, rrp $39.99.