DAV ID’S ME XICAN ROA S T CHICKE N Serves 6 DF GF (freeze the chicken only) Takes 1hr 50 mins Cost per serve £1·42 3 small red onions 1 lime, half juiced 1·75kg whole chicken 2 tbsp Mexican tinga paste 2 tbsp olive oil 2 ripe avocados, diced 1 x 400g tin black-eyed beans, drained handful coriander, chopped 1 red chilli, seeded and finely chopped
and roast in the oven for 50 minutes. 4 Remove the foil but don’t discard it. Turn the oven down to gas 5, 190°C, fan 170°C, and roast for a further 35-40 minutes, until the chicken is cooked through with no pink meat showing and the juices run clear when you insert a metal skewer into the thickest part of the meat. Cover the cooked chicken with the foil and set aside to rest for 15 minutes before slicing. 5 Finish the salsa by adding the avocado, beans, coriander and chilli to the onion and lime mixture. Season to taste. Serve with the roast chicken and onions.
SHARE THE LOVE David’s Food Love Story…
Many parents will identify with the character of ‘David’, who loves to cook for his family. When his 18-year-old son decides to go travelling around Central America with friends, he naturally wants to give them a proper send-off. And so he makes them a fabulous roast chicken - with a Mexican flavour, of course.
1 Preheat the oven to gas 6, 200°C, fan 180°C. Finely chop half of 1 red onion, add the lime juice to it. Cover and set aside. 2 Cut the remaining onions into wedges and spread them out in a roasting tin just large enough to hold the chicken. 3 Make 2-3 cuts across the top of each chicken leg, then spread the breast and legs with the tinga paste. Put the remaining lime half in the cavity and put the bird in the tin, breast-side up. Drizzle with the olive oil. Cover loosely with foil
Each serving contains Energy
2876kJ 693kcal 35%
Fat
Saturates
49g 13g 69% 63%
Sugars
Salt
3g 3%
0·7g 11%
of the reference intake. Carbohydrate 11g Protein 53g Fibre 3g
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