- 1⁄2 cup hoisin sauce
- 1⁄2 cup plum sauce
- 4 T soya sauce
- 1⁄4 cup honey
- 1 x 1. 2 kg whole free-range chicken
- 1 T sea salt
- 2 T olive oil
- 8 plums
- 50 g flaked almonds, toasted
- 10 g fresh coriander
- 125 g Woolworths coriander, chilli and lime pesto
Preheat the oven to 220°C.
Mix the hoisin, plum and soya sauces and honey, then set aside.
Rub the chicken with sea salt and olive oil, place on a baking tray and roast for 20 minutes, then reduce the heat to 180°C and brush the basting onto the chicken every 10 minutes for the next 30 minutes of cooking time.
Add the plums to the baking tray for the last 20 minutes of cooking time. Serve the chicken sprinkled with the almonds, fresh coriander and a spoonful of coriander, chilli and lime pesto.
Chef's note: A roast inspired by traditional apricot chicken, but with a summery, Asian-style twist.