Delicious marinaded roast chicken which is perfect for dinner and leftovers fantastic the next day with salad.
Prep time 15 mins
Cook time 1 hr 40 mins
Ingredients
250 gms Kimchi
1 tbsp shiratcha
2 tbspTamari Sauce
2 tbsp ACV
3 tbsp sesame seeds
2.5kg whole chicken
2 tbsp Eurythritol
Method
Toast 3 tbsp sesame seeds
In a blender add
250 gms Kimchi
1 tbsp shiratcha
2 tbspTamari Sauce
2 tbsp ACV
2 tbsp sesame seeds
Blend well
Coat chicken with 1/4 of Kimchi mixture and rub well into chicken
place in180 °C oven for 1 hr 20 mins
Return remainder of Kimchi mixture back to blender and add eurythritol blending well.
When chicken cooked, remove from oven, glaze with half of kimchi mixture and sprinkle remaining seseame seeds.
Place back into oven for 20 mins with oven turned off. Residual heat only.
Place remaining kimchi mixture in bowl and use as dipping sauce
After 20 mins, remove from oven, cut and enjoy.
Nutritional info (approx per 100gm)
Energy: 202 cal, Carbs: 1.1 gm, Protein: 17.3 gm, Fat: 14.4 gm