| Created by | Spinneys |
| Prep time | 20 minutes |
| Cook time | 70 minutes |
| Serves | 4 |
| Cuisine | Asian |
| Diet | High-protein |
| Preparation | Moderate |
Nutrition (per serving)
| Calories | 977 |
| Fat | 44.1g |
| Saturates | 20.2g |
| Protein | 120.7g |
| Carbs | 19.7g |
| Sugars | 10.4g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDF1
Preheat the oven to 180˚C, gas mark 4.
2
Coat the chicken with ¾ of the laksa paste, season well and place in a large roasting tray. Place in the oven.
3
Roast the chicken for 30 minutes before basting it with the rest of the laksa paste. Return to the oven and roast for a further 30-40 minutes or until golden and cooked through.
4
To make the salad, coarsely grate the courgette and place in a large bowl. Roughly chop the coriander and add to the bowl, then add in the sprouts (or beetroot) and squeeze over the lime juice.
5
Serve the chicken and sprout salad together along with the juices from the roasting tray.
