Shopping Cart -

Your cart is currently empty.
Continue Shopping
This website use cookies and similar technologies to improve the site and to provide customised content and advertising. By using this site, you agree to this use. To learn more, including how to change your cookie settings, please view our Cookie Policy
Pocketmags Digital Magazines
IT
Pocketmags Digital Magazines
   You are currently viewing the Italy version of the site.
Would you like to switch to your local site?
Digital Subscriptions > Delicious Magazine > October 2018 > READY-ROAST CHICKEN

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

TAKE ONE…

Warm satay chicken and rice salad

WARM & SPICY

SERVES 4-6. HANDS-ON TIME 20 MIN

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

READ MORE
Purchase options below
Find the complete article and many more in this issue of Delicious Magazine - October 2018
If you own the issue, Login to read the full article now.
Single Issue - October 2018
€4,49
Or 449 points
Annual Digital Subscription
Only € 2,83 per issue
SAVE
37%
€33,99
Or 3399 points
6 Month Digital Subscription
Only € 3,00 per issue
SAVE
33%
€17,99
Or 1799 points

View Issues

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.

Other Articles in this Issue