Indian rice salad with chicken
Raid the fridge and rustle up this hearty yet healthy salad with pulses, nuts, tikka chicken and a mango curry dressing
Easy peri-peri roast chicken
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 1 large whole chickenabout 1.8kg
- ½ x 270g jar peri-peri marinade
- 1 limehalved
For the new potato slaw
- 400g new potatohalved, larger ones quartered
- ½ white cabbageshredded
- 1 large carrotgrated
- 1 small red onionhalved and sliced
- 2-3 tbsp low-fat soured cream
- 2 tbsp cider or white wine vinegar
- ½ small pack corianderchopped
Nutrition: per serving
- kcal565
- fat27g
- saturates8g
- carbs28g
- sugars8g
- fibre4g
- protein53g
- salt2.6g
Method
step 1
Heat oven to 200C/180C fan/gas 6. Brush the chicken with the peri-peri sauce, add some seasoning, then leave to marinate if you have time. Place half the lime in the cavity. Roast in the oven basting frequently for 1 hr 20 mins or until the chicken is cooked, covering with foil if the skin is getting too dark.
step 2
Cook the potatoes in boiling salted water for 12-15 mins until tender, drain and steam-dry for a few mins in the colander. Tip into a large bowl with the juice from the remaining lime half, the rest of the ingredients and some seasoning. Toss everything together.
step 3
Serve warm or at room temperature with the roast chicken.
