Korean spiced roast chicken with kimchi rice

This may take a little while to cook but the prep is minimal and the flavour worth it. A great dinner for a lazy day where you can put your feet up and let it cook away. The chicken is beautifully spiced with a crispy skin and succulent meat served with delicious kimchi fried rice.

Ingredients

For the roast chicken

• 1 medium whole chicken

• 2 tbsp brown sugar

• 1 tbsp harrisa

• 1 tbsp sesame oil

• 1 tbsp sesame seeds

• 1 lime, juiced

• Pinch of salt

• 1 tsp chilli flakes

• 1 large garlic clove, chopped

• 2 inch piece of ginger, peeled and finely diced

For the kimchi rice

• 200g kimchi, drained and juice reserved

• 4 spring onions, sliced

• 1 tbsp sesame oil

• pinch salt

• 1 limed juiced

• 1 tbsp olive oil

• 500g pre cooked basmati rice

Cucumber salad

• 1 cucumber sliced into half moons

• 1 tsp chilli flakes

• 1 tbsp sesame oil

• 3 tbsp rice wine vinegar

• 1 tbsp honey

Method

1. Place the chicken in a roasting dish and pre heat the oven to 180C. Mix the remaining chicken ingredients together minus the sesame seeds and brush all over the chicken. Place the juiced limes inside the chicken. Cover with foil and place in the oven for 1 hr 10 minutes.

2. Remove the chicken from the oven and remove the foil. Sprinkle over the sesame seeds. Increase the heat to 220C. Baste the chicken with the juices and place back in the oven.

3. In a large frying pan add the olive oil over a medium heat. Add the kimchi and fry for 2-3 minutes. Add the kimchi juice, rice and spring onions and fry for 5 minutes. Take off the heat sesaon and drizzle with sesame oil.

4. Make the cucumber salad by mixing together all the salad ingredients.

5. Remove the chicken from the oven and leave to cool for 5-10 minutes. Carve and serve with the rice and salad.