SUPPERS WITH SPIRIT
WOMAN'S OWN|July 27, 2021
Why just drink your favourite tipples when you can cook with them too?
JESSICA RANSOM

PREP TIME: 35 MINS + RESTING

COOK TIME: 1 HOUR

SKILL LEVEL: MEDIUM

CALS: 378 FAT: 13G

SAT FAT: 5G CARBS: 2G

Mojito chicken

SERVES 6

There’s nothing like a roast chicken for feeding a crowd. The classic dish is raised to a new level in this recipe, with lots of fresh mint, lime and white rum.

YOU WILL NEED

100ml white rum

1 large whole chicken (approx 2kg)

2 tbsp butter, melted

2 cloves of garlic, finely chopped

A small bunch of mint (approx 10g),

leaves picked

2 tsp white sugar

3 limes, zested and juiced

HOW TO DO IT

1 Remove the chicken from the fridge 30 mins ahead of time to bring it to room temperature. Preheat your oven to 200C/Gas 6.

2 Put the chicken breast side down on a large chopping board with the legs towards you. Use a sharp pair of kitchen scissors to cut along both sides of the backbone and remove it, then check the chicken over, removing any small bone fragments.

3 Turn the chicken breast-side up, then press down hard in the middle of the breastbone to flatten the chicken to the same thickness all over. Place the chicken into a roasting tray.

4 Make the mojito mix. In a blender, combine the melted butter with the garlic, half the mint leaves, the sugar, 50ml white rum, 1tsp salt and the lime zest (reserving the lime juice for later). Blend to a rough paste, then smear the paste all over the chicken.

5 Roast in the oven for 45-55 mins until the chicken is cooked through to the bone and the juices run clear.

6 Remove from the oven, cover with foil and allow to rest for at least 15 mins.

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