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Digital Subscriptions > delicious. Magazine > October 2018 > READY-ROAST CHICKEN


A chook doesn’t have to be for the weekend only. Buy one ready-cooked for a time-saving shortcut to countless midweek recipes


Warm satay chicken and rice salad



To make the satay sauce, put 3 tbsp crunchy peanut butter, a 160ml tin of coconut cream, 2 tbsp Thai curry paste, 1 tbsp tamarind paste and 1 tsp light soy sauce in a small pan. Gently heat, stirring, until combined. Meanwhile, microwave 2 x 250g packs of microwave basmati rice for 2 minutes, transfer to a large bowl and stir in 4 chopped spring onions, a large handful of chopped fresh coriander, the juice of 2 limes and 1 tsp toasted sesame oil. Spoon onto a serving platter, then top with a 1kg higher welfare roast chicken, jointed. Drizzle some of the satay sauce over the chicken and serve the rest on the side. Toss ½ deseeded and sliced cucumber with a splash of toasted sesame oil and 1-2 tsp sesame seeds, then scatter over the salad to serve. PER SERVING (FOR 6) 392kcals, 18.1g fat (7g saturated), 30.5g protein, 25.2g carbs (3.1g sugars), 0.8g salt, 3g fibre

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About delicious. Magazine

Ease into autumn with the October issue of delicious. magazine. Cosy up with Ottolenghi's simple comfort food, Debbie Major's satisfying sausage casseroles and the perfect autumn dessert – sticky toffee apple pudding. Follow the MasterChef finalists' guide to running your own supperclub and perfect your baking with our ultimate scone recipe and DIY garibaldi biscuits (aka squashed flies!). Our hearty vegetarian midweek dishes and main-meal soups will also keep you toasty and warm this month. Plus, don't miss all our fab foodie competitions and reader offers.

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