Zingy Lime Roast Chicken with Smokey Veg & Bean Quinoa from Vicky Rodgers of Radmore Farm Shop
EATING & DRINKING | 07/3/2018
Growing up on the farm, we always had a roast dinner every Sunday, whatever the weather. Even in the middle of summer. The only thing that would change is the style of potatoes and whatever veg was available from the garden at that time.
As we produce meat on the farm, we have carried this tradition through and still like to celebrate what we are proud to produce with a meaty Sunday meal, all together with the family. We developed this recipe as a zingy and fresh way to still enjoy a Radmore free range chicken as the warmer weather sets in, and a full-on roast can get a bit heavy. The smoky quinoa and the zesty lime flavours complement each other perfectly, and you get left with a flavoursome stock too.
Zingy Lime Roast Chicken with Smokey Veg & Bean Quinoa
Ingredients (serves 4)
For the chicken
1 whole free range chicken around 1.5kgs
4 cloves garlic
‘Sauce shop’ Lime & Coriander Sauce
Salt and pepper
For the quinoa
150g ‘Hodmedods’ smoked quinoa
cherry tomatoes (half punnet)
1 red pepper
1 yellow pepper
1 large onion
1 head broccoli
1 tin ‘Hodmedods’ fava beans
1 chicken stock pot
1 tbsp rapeseed oil
1 tsp smoked paprika
salt and pepper to season
1. Pre heat the oven to 180oC. Put the chicken in a deep oven dish. Cut the lemon in half and put one half inside the chicken. Cut one of the limes in half and put both halves inside the chicken. Smother the chicken in the Lime and Coriander sauce (we use a basting brush), until it's all covered. Squeeze the juice of the second lime all over the chicken and season with salt and pepper. Pour water around the chicken until the water level comes to about the bottom of the thighs. Crush the garlic cloves and drop into the water. Cut the remaining lemon half into wedges and place into the water around the chicken. Cover loosely in tinfoil, trying not to stick the tinfoil to the chicken breast. Put in the oven for 1 hour 15mins. Check that the liquid hasn't all evaporated, if it has top up with some more water. Remove the tinfoil and put back in the oven uncovered for 30-45 minutes, until golden brown on the outside and thoroughly cooked through.
2. Once you remove the tinfoil from the chicken, and return it to the oven, you can start on the quinoa and vegetables. In a deep frying pan, heat the oil on a med-high heat. Chop the onion and add to the pan and fry, stirring until caramelised and soft. Slice the peppers and add to the pan, continue to cook until they have softened. Cut the tomatoes in half and add to the pan. Next add the smoked quinoa and water. The easiest way to measure is to tip the dry quinoa into a glass or jug and note the level it reaches, then put twice that amount of water in. Add this all to the pan with the chicken stock pot and the drained beans. Stir and bring to the boil, and then turn the heat down to simmer. Cover the pan and stir again from time to time. After about 20 minutes, the quinoa should be almost cooked through, add the finely chopped broccoli, paprika and season. Give it a good stir and then put the lid back on for a further 2-3 minutes.
3. To serve, put the quinoa and veg mix on your plate with some chicken on top. Then drizzle a little of the cooking liquid from around the chicken over the top of everything. Sieve the remaining cooking liquid and keep in the fridge for 2 days or put in the freezer – it makes a beautifully zingy stock that would work nicely in a fishy risotto.
All of the ingredients can be found at the Radmore Farm Shop or in their online shop. Find out more here.