Nigella Lawson's Easy Asian Chicken (Butterflied Chicken with Miso and Sesame Seeds) with Bashed Cucumber and Radish Salad

Here is Nigella's twist on the traditional roast chicken: a bold-flavored bird and colorful spring salad.
(Chicken serves 4 - Salad serves 4-6))

How to Spatchcock a Chicken: the reasons are both practical and delicious. For one, the bird will lie flat in a roasting pan or on the grill so it cooks more evenly and a bit faster. Two, the chicken will be both crispy and juicy.
     Lay chicken breast-side down on a cutting board.
     Using poultry shears or sturdy kitchen scissors, cut along both sides of the backbone to remove it.
     Turn chicken breast-side up and gently press down on the breastbone with the palm of your hand
        until you hear it crack.

Butterflied (spatchcocked) Chicken with Miso and Sesame Seeds:
1 T. veg. oil
2 t. toasted* sesame oil, divided
4 t. white miso
1 T. soy sauce (I would use Ponzu Citrus Sauce*)
2 t. fish sauce
1 T. finely grated peeled ginger
1 large garlic clove, minced
1 (4 lb.) butterflied chicken
2 t. sesame seeds (white or black or both)

Combine all ingredients (except chicken and seeds) in a small bowl. Place chicken in a large zip-top plastic bag. Add oil mixture. Seal bag, turning to coat chicken with marinade. Place bag in a dish. Refrigerate oven night. One hour before roasting chicken, transfer chicken and marinade to a shallow roasting pan or rimmed baking sheet, placing breast-side up. Let come to room temp. Preheat oven to 400. Cover chicken with foil. Roast 45 min. Remove from oven; remove foil. Baste with pan juices, drizzle 1 t. sesame oil, and sprinkle with seeds. Roast, uncovered, 20 min. or until skin is browned, chicken is done, and juices have caramelized. Cut into quarters. Serve drizzled with pan juices.

Bashed Cucumber and Radish Salad:
3 T. rice wine vinegar
2 t. sugar
1 t. kosher salt
1 t. finely grated peeled ginger
1 large garlic clove, minced
1&1/2 b. cold English cucumbers (about 2 med.)
12 oz. radishes (about 3 cups), halved
1 t. toasted* sesame oil
1 t. black sesame seeds

In a large bowl, combine rice vinegar, sugar, salt, ginger, and garlic. Using a veg. peeler, shave skin off cucumbers in strips so you have dark and pale green striped cucumbers. Halve cucumbers lengthways; scrape out seeds with a teaspoon. Chop into 1&1/2" long chunks. Place cucumber pieces cut-side up on a cutting board, gently bash with the spiky side of a meat tenderizer or a rolling pin. Add cucumber pieces to dressing, tossing to coast. Let stand 15-20 min. Add radishes, sesame oil and seeds to bowl.; toss to coat. Serve immediately.

"No danger can come so near that God is not nearer still."

Love,

Chef Deb