Roasted chicken and Coriander fennel salad

Name: Roasted chicken and Coriander fennel salad
Cuisine: Australian
Ingredients: 4 teaspoons Coriander Peanut Pesto; 200 g/6½ oz snow pea sprouts; ½ cup coriander/cilantro/Chinese parsley leaves; ½ cup coriander/cilantro/Chinese parsley leaves; ½ cup coriander/cilantro/Chinese parsley leaves; 2 fennel bulbs, finely shaved; 1 X 2 kg/4½ lb chicken; 8 green onions/scallions, finely sliced; 8 green onions/scallions, finely sliced; 1 teaspoon fish sauce; 2 teaspoons finely chopped garlic; 80 ml/2½ fl oz olive oil; 1 teaspoon freshly ground black pepper; 1 teaspoon sea salt; 2 teaspoons finely chopped coriander/cilantro/Chinese parsley roots; 2 teaspoons finely chopped coriander/cilantro/Chinese parsley roots; 2 teaspoons finely chopped coriander/cilantro/Chinese parsley roots

Preparation info

Serves
4

Difficulty
Easy

Appears in

Stir

By Christine Manfield

Published 2001

About

Ingredients

2 teaspoons finely chopped coriander/cilantro/Chinese parsley roots
2 teaspoons finely chopped garlic

Oceania
Europe
Australia
Italy
Mediterranean
Gluten-free

Method

Preheat oven to hot (220°C/450°F). Mix coriander root with garlic, oil, pepper, sea salt, fish sauce and half the green onion. Push some of this paste between skin and meat of chicken and rub the remainder into cavity and over all surfaces.
Truss chick