Sweet & Sour Roast Chicken

rice, five-spice, sweet peppers & red onions, pineapple & nuts

Make in a roasting pan.

Ingredients

3 mixed-color peppers 3 red onions 4-inch piece of fresh ginger 1 x 3-1b whole chicken 1 tablespoon Chinese five-spice powder 1 cup basmati rice 2 x 15 h-oz cans of pineapple rings 3 tablespoons roasted salted peanuts in juice

Instructions

• Preheat the oven to 350F.
• Seed the peppers, peel the onions, and chop into 1 1/4-inch chunks, then chuck it all into a 10x14 inch roasting pan.
• Peel and finely chop the ginger, and add to the pan with the pineapple rings, reserving the juice.
• Toss it all with 2 tablespoons each of olive oil and red wine vinegar and a pinch of sea salt and black pepper.
• Add the chicken to the pan and coat it in all those juices, then rub it all over with the five-spice.
• Place the pan of veg in the oven, using tongs to sit the chicken directly on the rack above the pan.
• Roast for 1 hour 20 minutes, or until the chicken is golden and cooked through.
• Move the chicken to a plate and leave to rest.
• Stir 1 cup of rice into the veg, then pour the reserved pineapple juice into the measuring cup, top up with water and pour into the pan, adding an extra cup of water (2 cups total liquid).
• Stir well, carefully cover the pan with aluminum foil and return to the oven for 35 minutes, or until the rice is fluffy.
• With 5 minutes to go, shred all the chicken meat and crispy skin off the bones, then stir through the rice and veg. Crush and scatter over the nuts, and serve.

EASY SWAPS

Any sort of tasty flavored nut will work with this recipe think honey roasted cashews, smoked almonds or even wasabi peas.

Nutrition

Category	Value
ENERGY	511kcal
FAT	11.1g
SAT FAT		2.2g
PROTEIN	43.6g
CARBS	63.4
SALT	0.7g
FIBER		4.8g