Ingredients

• 1 x 1.8kg/4lb chicken
• 50g/1¾oz long-grain rice
• 150g/5½oz white miso paste
• 150g/5½oz chipotle in adobo sauce
• 125ml/4fl oz soured cream
• 1 romaine lettuce
• leaves separated
• 1 radicchio
• leaves separated
• 1 tbsp sesame seeds
• 1 green chilli
• thinly sliced
• 3 stalks fresh mint
• 5 stalks fresh coriander
• salt and freshly ground black pepper

Directions

• Preheat the oven to 140C/120C Fan/Gas 1. Open up the chicken cavity
• pull the legs apart as much as possible to enable the heat to cook the bird evenly
• put it in a roasting tin and season with salt. Roast the chicken for 3 hours
• basting the skin with the juices halfway through. Using a meat thermometer
• check that the internal temperature reaches 75C. To further check that the chicken is cooked through
• make sure the juices run clear with no trace of pink when the thickest part of the leg
• between the drumstick and the thigh
• is pierced with a skewer.
• Preheat the grill or barbecue to very hot.
• Toast the rice in a dry
• medium-hot pan until coloured. Tip into a food processor and blend to a coarse powder. Tip into a bowl and set aside.
• Blend the miso and chipotle in a food processor until smooth.
• Joint the chicken into six or eight pieces. Grill the pieces under the grill or on the hot barbecue for 5–6 minutes to colour the skin.
• Stir a dash of water into the soured cream.
• To serve
• lay the salad leaves on a serving platter and put the chicken on top. Season well with salt and pepper. Cover the chicken with the miso-chipotle paste
• drizzle over the soured cream
• sprinkle over the sesame seeds
• chilli
• rice powder and herb stalks and serve.