Cashew and Coriander Roast Chicken

Roast chicken is delicious, but even better when pumped full of spicy Asian flavours!
Learning to butterfly a chicken is a pretty straight-forward kitchen skill, especially if you have a good pair of scissors. Removing the backbone means it cooks in less time, so you can enjoy a roast chicken in under an hour, awesome news!
When pressing the paste onto your bird, I highly recommend you put a plastic glove/bag over your hand as the turmeric and coriander might stain your nails. I learnt the hard way.

1 whole chicken (mine was 1.7 kg)
1/2 cup unsalted cashews
1/4 cup dessicated coconut
1 bunch coriander
1 lemongrass stalk, white part only, finely sliced
Thumb size piece of ginger, grated
4 French shallots, peeled and roughly chopped
3 kaffir lime leaves, stalk removed and roughly chopped
5 tablespoons coconut oil
1 tablespoon coconut sugar
1 teaspoon chilli flakes
1 teaspoon turmeric
Juice of 1 lime

Preheat oven to 180 degrees Celsius.
Put cashews, coriander (stalks and all), lemongrass, ginger and lime leaves into food processor and whizz to break down.
Add all other ingredients and process to a rough paste.
Butterfly your chicken by cutting down either side of the backbone with a sharp knife or kitchen scissors.
Discard the backbone, open chicken out, turn it over and flatten it out a bit by pressing down on the breastbone with the heel of your hand. Cut out the little rib bones with a sharp knife.
Pop your chicken on a foil lined oven tray, and press the paste all over the skin and flesh.
Roast your chook for 45-50 minutes, until cooked through. (Cooking time will vary depending on size of your bird).

TIP: investing in a cooking thermometer is the best way to ensure your meat is cooked perfectly every time. No more hacking into whatever your cooking to check on it’s done-ness and letting all the good juices escape! Rookie error 101.