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
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.