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Shimmy & Roast - Asia

Plain old roast chicken gets an Asian makeover.

Ingredients

3 cups of panko bread crumbs
1/4 cup ground ginger
1/4 cup ground coriander
Salt and freshly ground black pepper
Zest of 1 lemon
1 large, gallon-size, re-sealable plastic bag
1 whole chicken, cut into 10 pieces
3 scallions, mostly green parts, chopped
2 tablespoons white vinegar
2 packages duck sauce
2 cloves garlic, chopped
3 vine-ripe tomatoes, seeded and chopped
1 red bell pepper, chopped
1 small red onion, chopped
1 heart of romaine lettuce, cleaned and chopped

Recipe Categories:

Yields: 4 servings

Preparation

Preheat the oven to 400°F.

Mix the bread crumbs, ground ginger, ground coriander, salt, pepper and lemon zest in the plastic bag and toss to combine.

Add the chicken to the bag, a couple pieces at a time, seal it and give it a good shimmy-shake to coat the chicken. Place the coated chicken on a baking sheet and repeat with remaining chicken until all the pieces are coated. Bake for 40-45 minutes, or until cooked through.

Into a container with a lid, add the scallions, garlic, vinegar and duck sauce. Place the lid on tight, and give it a good shimmy to mix it up. In a salad bowl, add the tomatoes, red pepper, red onion and romaine, and pour dressing over the salad.

Season with salt and pepper, toss to coat and serve alongside the chicken.