Mirin is a low-alcohol rice wine.
RECIPE, STYLING AND PHOTOGRAPH BY HEIN VAN TONDER
Spicy peanut and ponzu butterflied chicken
- 1 large whole chicken, giblets discarded
- 4 garlic heads, halved horizontally
- 3 tbsp miso paste
- 4½ tsp mirin
- 4½ tsp smooth peanut butter
- 4½ tsp ponzu
- 2 tsp sesame oil
- 1 – 2 tsp chilli flakes
- 1 tbsp peanut oil
- sautéed mixed mushrooms, to serve
- halved boiled baby potatoes, to serve
Preheat the oven to 220°C.
Place the chicken, breast side down, on a chopping board with the cavity of the chicken facing you. Using sharp kitchen scissors, cut closely along each side of the backbone. Discard the backbone. Turn the chicken breast side up and press down firmly to flatten the chicken.
Arrange the garlic in a large oven tray lined with baking paper. Place the chicken on top, skin side up.
Place the miso, mirin, peanut butter, ponzu, sesame oil and chilli in a small bowl and mix until smooth. Add 1 tsp water if the mixture is too thick. Brush onto the chicken and drizzle with the peanut oil.
Roast in the preheated oven until the chicken is cooked through, 35 – 40 minutes. If the chicken starts to burn in parts, cover it loosely with foil so it doesn’t burn further. Allow the chicken to rest for 5 minutes before serving.