Average Rating  ? No. of Servings   6 Approximate Cost   $24.03 Comments:   Ingredients: 0.50 c   peanuts   0.25 c   coconut milk   2.00 tbsp   lime juice   2.00 tbsp   soy sauce   1.00 tbsp   fish sauce   2.00 tbsp   brown sugar   1.00 tsp   chilli (minced)   125.00 g   cherry tomato   100.00 g   mesclun   0.10   celery (bunch)   1.00   whole chicken   0.50   coriander (fresh bunch)   85.00 g   crispy noodles

Directions: DRESSING place all ingredients in the food processor until the peanuts are crushed by still chunky, set aside CHICKEN Preheat the oven to 215c fan bake. Defrost overnight in the fridge. Take out of the fridge 30 minutes before you cook it, to bring it to room temperature (important). Place it on a clean board and pat it dry all over with paper towels. Tip the bird up and sprinkle a pinch of salt into the cavity. Rub the butter all over the chicken, including the drums, to coat it. Place the chook in the roasting dish breast side up and drizzle with a little olive oil. Season well with salt and pepper. Roast in the preheated oven for 30 minutes – it’ll be a nice dark golden brown colour (it might make angry spitting noises and smoke a little bit but that’s all part of the process.) Baste it once while it cooks. Turn the oven down to 180c and cook for a further 10 minutes, basting again. Remove from the oven and drain out the oil from the roasting dish. Gently turn the chicken over in the dish, so it’s breast-side down. Place the dish on a wooden chopping board (so it doesn’t lose too much heat), cover with foil and a teatowel and let the chicken rest for another 30 minutes. Shread. TO ASSEMBLE Toss mesclun, tomatoes etc together. Top with chicken. Drizzle with dressing, sprinkle noodles and corriander.