Inspired by the rich tangy flavour of kimchi, Nadiya’s crispy roast chicken dish is best served with glutinous, sticky rice to compliment its umaminess.
Quite literally one of my favourite meals, this is packed with flavour, thanks to the kimchi on the chicken, the buttery miso leeks and the sweet-and-sour drizzle that gets mixed into the sticky rice just before serving.
Serves: 4
INGREDIENTS
For the chicken:
- 60g clarified butter (ghee)
- 75g white miso paste
- a pinch of salt
- 4 large leeks, thinly sliced
- 1.5kg chicken, spatchcocked, with skin on
- 215g kimchi, roughly chopped
For the sticky rice:
- 300g glutinous rice
- 500ml cold water
- 1 tbsp white vinegar
- 2 tbsp dark soy sauce
- 1 tbsp honey
METHOD
-
Preheat the oven to 200°C/fan 180°C/gas mark 6 and have a large roasting dish ready.
-
Melt the clarified butter and mix in the miso to form a paste. Pour into the roasting dish. Add the sliced washed leeks with the salt and mix around. Make space in the centre for the chicken to lay face down.
-
Now, take the chicken and gently tease your hands under the skin, starting at the breastbone and making sure to keep the skin intact. Once you have done that, spoon in the kimchi, pushing it all the way to the thighs and drumsticks. Once you have evenly distributed it, pop the chicken face-down in the centre of the dish.
-
Cover with foil and bake for 30 minutes. Take the foil off and bake for another 30 minutes.
-
Meanwhile, make the rice. Add the rice and the water to a non-stick pan and bring to the boil. Simmer with a lid on for 10–12 minutes. Turn off the heat and leave to steam for 5 minutes.
-
As soon as the chicken is out, finish off the rice by mixing the vinegar, soy and honey, drizzling over the rice and mixing in. Serve the rice alongside the kimchi chicken and buttery leeks.
This indulgent marble cake is deceptively simple thanks to the secret ingredient: defrosted ice cream.
With layers of buttery puff pastry, creamy cheesecake, and sweet caramel, these easy biscuity bars from Nadiya Hussain’s Everyday Baking make an excellent snack.
Nadiya Hussain's banana peel curry is a masterclass in making best use of an ingredient commonly consigned to the bin. Next time you're making banana bread, keep hold of those skins and make this clever curry. Trust us, it's delicious!
Nadiya Hussain's clever twist on a classic paratha uses leftover chicken meatballs to create a delicious filling.
If you love classic Swedish meatballs, you'll love this recipe from Nadiya Hussain. The light and springy meatballs are flavoured with dill and garlic and nestled in a chicken-stock sauce. Serve with mashed potato and green beans for a comforting meal perfect for colder nights.
A meat-free take on the classic dish, this hearty hot pot is packed with lentils, mushrooms and carrots. Swap the Worcestershire sauce for Henderson's Relish for a fully vegetarian version.
Inspired by the classic pasta dish, this easy one-pot dish sees cod fillets cooked in a rich tomato sauce with olives, capers and anchovies.
A wholesome comfort classic, this warming one-pot casserole is ideal for cold winter evenings.
This simple tomato pasta is stirred through with Boursin cheese to create a silky smooth creamy sauce.
