Chilli-glazed chicken

Chilli-glazed chicken served with watermelon, spelt and radish salad.
Chilli-glazed chicken served with watermelon, spelt and radish salad.  Photo: Christopher Pearce

Some of our best dishes have come from saving food going to waste. Whether it's juicing, fermenting or drying, there's always a way. This green chicken dish uses up excess coriander and parsley stalks to make a super-flavoursome paste. The mix also freezes well. When using this kind of paste as a marinade, you need to marinate the meat overnight. It also works well with seafood, particularly whole snapper or mahi mahi.


100g coriander stalks

50g parsley stalks

3 garlic cloves, peeled 

50g fresh ginger

1 long red chilli chili, cut in half

2 tsp soy sauce (check gluten-free if required)

100ml grapeseed oil

pepper and salt

1.2kg free-range chicken, cut into 8 pieces

1 handful each mint, parsley and coriander, chopped

2 limes


1. For the marinade, blend the coriander and parsley stalks, garlic, ginger, half the chilli, chili, soy sauce, oil and pepper in a food processor. 

2. Rub the marinade onto the chicken pieces. Put the chicken in a bowl, cover and refrigerate overnight or at least for a couple of hours to get things going.

3. Remove the chicken from the fridge 30 minutes before cooking.

4. Preheat the oven to 180C. Line a baking tray with baking paper and arrange the chicken in it. 

5. Sprinkle with salt and roast for 20-25 minutes until cooked. 

6. Remove from the oven, rest for a couple of minutes, then top with herbs, the zest and juice of one lime, remaining chilli, chilli, sliced, and a little more salt. 

Serve with: Lime cheeks and the Blue Ducks' watermelon, spelt and radish salad.