Chipotle miso chicken recipe
 Slow-roasting the chicken for this recipe keeps it moist – and means you can have everything prepared in advance of your barbecue. 1 x 1.8kg/4lb chicken50g/1¾oz long-grain rice 150g/5½oz white miso paste150g/5½oz chipotle in adobo sauce125ml/4fl oz soured cream1 romaine lettuce, leaves separated1 radicchio, leaves separated1 tbsp sesame seeds1 green chilli, thinly sliced3 stalks fresh mint5 stalks fresh coriandersalt and freshly ground black pepper 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 Method 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. 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 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. 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. 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. 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. 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. 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. 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. Recipe tips You can cook the chicken on a barbecue preheated to 140C/120C Fan/Gas 1 instead of an oven in step one so long as you have a lidded barbecue that can maintain a constant internal temperature that does indirect cooking.