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Huli-huli chicken

Name: Huli-huli chicken
Cook time: 25 min
Yield: 4

with lime coconut rice and baby cos

Ready in around 25 mins

RECIPE FACT:

Huli is the Hawaiian word for "turn." The dish was originally made on a grill with a makeshift spit and onlookers would shout "huli" when the chickens were to be rotated.

Nutritional Info:

Energy: 2,455kJ (587kcal)
Protein: 41g
Carbohydate: 62g
Sugars: 14g
Fat, total:17g
Saturated:11g
Sodium:1,355mg
Contains:Gluten, Peanuts, Sesame, Soy, Wheat

Serving Amount:

Serves 4 people

Cooking Instructions:

1. TO PREPARE THE SALAD:
Cut the lemon into 6 wedges and set aside. Finely slice the spring onions on the diagonal and place half into a salad bowl. Cut the roasted capsicum into ½ cm slices and place into the salad bowl with the baby cos leaves. Just before serving, drizzle with olive oil, season with salt and pepper and squeeze over the juice of a couple of lemon wedges then toss to combine. Roughly chop the coriander, including the stalks and set aside.
2. TO COOK THE COCONUT RICE:
Remove and discard the stem of the makrut lime leaves and slice finely. Open the bag of coconut rice, breaking up any clumps by squeezing the bag gently. Place a non-stick frying pan over a medium-high heat with a drizzle of oil. Once hot, add the rice and lime leaves then season with salt and pepper and cook for 2-3 mins until hot. Remove from the pan and cover to keep warm.
3. TO COOK THE CHICKEN:
Remove the free-range chicken breasts from their packaging and pat dry with a paper towel then cut each thigh into 5-6 even pieces. Wipe out the pan and place back over a medium-high heat with a drizzle of oil. Once hot, add the chicken and cook for 3-4 mins on each side. Pour in the huli-huli sauce and cook for a further 2 mins or until the chicken is cooked through, turning the chicken a few times to coat in the sauce.
TO SERVE:
Divide the coconut rice and the baby cos salad between plates. Add the huli-huli chicken, drizzling over any sauce. Sprinkle with chopped coriander, remaining spring onion and roasted peanuts. Serve with a lemon wedge on the side.