Gluten Free

Ka-pow roast chicken

Nadia's incredible ka-pow roast chicken gives a real kick! The blended-up pear used in the marinade adds a lovely sweetness and helps to get a beautiful caramelisation on the butterflied chicken.
Ka-pow roast chicken
1H 20M


Ka-pow marinade


1.Blend all the marinade ingredients in a blender until smooth.
2.To butterfly the chicken, use a pair of sharp kitchen scissors to cut down either side of the backbone (from neck or tail end). Discard backbone (or freeze for making stock). Turn chicken over so it is breast-side up and press down with your hands to slightly flatten it. There you go, you’ve got a butterflied chicken!
3.Place chicken in a large glass dish or on a plate and slather with the marinade. Cover and leave to marinate in the fridge for at least 3 hours or overnight.
4.Preheat oven to 230°C. Lift chicken out of marinade and place in a roasting dish or on an oven tray lined with baking paper. Pour leftover marinade into a small pot, stir in the peanut or almond butter and simmer for about 5 minutes or until thick and sticky.
5.Spread this all over the chicken, season chicken with salt and roast in the oven for 40-50 minutes (switch to grill for the last 5-10 minutes) until cooked through and the marinade is caramelised and a bit charred.
6.Garnish with spring onion and serve with lime wedges for squeezing.
  • Check label if eating gluten free

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