Satay-flavoured roast chicken

Satay-flavoured roast chicken

By
From
The Complete Asian Cookbook
Serves
4-5
Photographer
Alan Benson

Ingredients

Quantity Ingredient
1 onion, roughly chopped
1 garlic clove
2 fresh red chillies, seeded and chopped
500ml coconut milk
2 teaspoons ground coriander
1 1/2 teaspoons ground cumin
1/2 teaspoon ground fennel
1/2 teaspoon ground turmeric
1/2 teaspoon laos powder, (optional)
1/2 teaspoon lemon zest, finely grated
2 candlenuts or brazil nuts, finely grated
2 tablespoons oil or ghee
1 1/2 teaspoons salt
1 tablespoon lemon juice
1.5kg whole chicken

Method

  1. Put the onion, garlic and chilli into a food processor and process to a smooth paste, adding 2 tablespoons of the coconut milk if necessary. Mix in the ground spices, lemon zest and candlenuts.
  2. Preheat the oven to 180ºC.
  3. Heat the oil in a large heavy-based saucepan over low heat. Add the chilli mixture and stir-fry until the colour darkens and the oil starts to separate. Remove from the heat and stir in the salt and lemon juice. Allow to cool slightly.
  4. Rub the spice mixture inside and outside the chicken, truss the chicken, and place in a deep roasting tin, breast side up. Pour the coconut milk around the chicken and roast in the oven for 15 minutes, then basting with the liquid in the tin, turn the chicken so that it is breast side down and cook for a further 1¼ hours, or until tender. You will need to continue basting the chicken every 20 minutes or so during cooking; if the coconut milk shows signs of drying up, add up to 250 ml more. Towards the end of cooking, turn the chicken, breast side up, and continue cooking for a further 15 minutes, or until it is a nice golden brown and cooked through. Carve the chicken and serve with the coconut milk spooned over the top. Serve with rice and other accompaniments.
Tags:
The Complete Asian Cookbook
Charmaine
Solomon
Asian
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