cooking steps

Method:

  1. Preheat oven to 180°C fan.
  2. Lay the squash flat in a roasting tray. Scatter the chickpeas over the top.
  3. Rub the chicken inside and out with the oil and Mei Mei Spicy Soy Sauce. Season well with salt and pepper.
  4. Place the chicken flat on top of the squash and chickpeas. Coat with Mei Mei Sweet Soy Sauce.
  5. Roast for 45 minutes, basting every 10 minutes or so in the juices that collect in the tray. Drizzle some extra Mei Mei Hot Honey for extra colour and sweetness.
  6. Rest for 5 minutes before pulling apart, sprinkle with freshly chopped parsley and serve straight from the tray.

ingredients

FLAVOUR SYSTEM
1 · BASE Mei Mei Spicy Soy Sauce, Mei Mei Sweet Soy Sauce
2 · HEAT —
3 · TOPPER Mei Mei Hot Honey

  • 1 whole chicken, spatchcocked
  • 3 tbsp olive oil/avocado oil
  • 3 tbsp Mei Mei Spicy Soy Sauce
  • 2 tbsp Mei Mei Sweet Soy Sauce
  • 1 tbsp Mei Mei Hot Honey (optional, for a glossy sweet-heat finish)
  • 1 medium butternut squash, peeled, diced
  • Chickpeas, drained
  • Garnish with finely chopped parsley

mei mei sauce used :

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