lime and chilli butter roast chicken

Lime, chilli and chicken go perfectly together.  This is a sort of peri peri chicken with limes replacing the lemons and the addition of a few Asian flavours like soy sauce and ginger.  Serve with rice and a green salad and make sure you pour over plenty of the buttery juice.  Another delicious recipe from Not Quite Nigella.

Lime and chilli butter roast chicken

Ingredients

1 chicken, cut into pieces

50g softened butter

grated zest of 1 lime

Juice of 1/2 lime

1 long red chilli, chopped

2-3 cloves garlic, chopped

2 tablespoons sweet chilli sauce

1 tablespoon soy sauce

1/2 tablespoon finely grated ginger

Fresh coriander to serve

Preheat oven to 220C and place the chicken pieces in a baking tray skin side up. Mix the butter, lime zest, lime juice, chilli, garlic, sweet chilli sauce, soy sauce and ginger in a small food processor (or by hand). Spread the flavoured butter over the chicken, coating it well. You can do this the night before if you want and leave the chicken in the fridge to marinate overnight.

Roast the chicken for 40 minutes, basting halfway through with the juices.