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Thai Roast Chicken with Spicy Sauce

Name: Thai Roast Chicken with Spicy Sauce
Prep time: 45 min
Total time: 45 min
Yield: 4
Ingredients: whole chicken (about kglb); suggested sides: sticky rice or steamed rice and sliced cucumber; 1 lemongrass stalk(pale part only finely chopped); 4 coriander roots(roughly chopped); 8 cloves garlic(roughly chopped); 1 teaspoon ground white peppercorns; 3 tablespoon fish sauce; 1 tablespoon brown sugar; 1 teaspoon dark soy sauce; 2 teaspoon raw glutinous rice (also known as sticky rice); 1 tablespoon tamarind concentrate; 3 tablespoon fish sauce; 1 tablespoon lime juice; 1 tablespoon brown sugar; 1 small red shallot(sliced into fine wedges); 2 teaspoon finely chopped coriander (cilantro)

TASTElist

This clever roast chicken recipe takes just 45 minutes to cook. The marinade – a glorious combo of lemongrass, coriander and garlic brings the kick, while brown sugar and fish sauce gives a salty sweetness. All served with a spicy sauce

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The recipe can be found in this article

Over 50 Easy chicken recipes for delicious meals

Ingredients

number of servings

Ingredients

whole chicken (about kglb) Added to
suggested sides: sticky rice or steamed rice and sliced cucumber Added to

Marinade

1 lemongrass stalk(pale part only finely chopped) Added to
4 coriander roots(roughly chopped) Added to
8 cloves garlic(roughly chopped) Added to
1 teaspoon ground white peppercorns Added to
3 tablespoon fish sauce Added to
1 tablespoon brown sugar Added to
1 teaspoon dark soy sauce Added to

Spicy dipping sauce (Nahm Jim Jaew)

2 teaspoon raw glutinous rice (also known as sticky rice) Added to
1 tablespoon tamarind concentrate Added to
3 tablespoon fish sauce Added to
1 tablespoon lime juice Added to
1 tablespoon brown sugar Added to
1 small red shallot(sliced into fine wedges) Added to
2 teaspoon finely chopped coriander (cilantro) Added to

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Directions

45 min.

1. Step

Preheat oven to 170°C/340°F.First make the marinade. Use a mortar and pestle to pound the lemongrass, coriander root and garlic to a rough paste. Stir through the pepper, fish sauce, brown sugar and dark soy sauce.

Thai Roast Chicken with Spicy Sauce - preparation step 1

2. Step

To spatchcock the chicken, remove the backbone with scissors. Flip the chicken over so it is facing breast up. Then push down on the breast to flatten it down. Place chicken in a roasting tin lined with foil. Spread the marinade over the chicken. Cook in the preheated oven for 25 minutes.

3. Step

Take the chicken out of the oven and remove the foil. Use a brush to baste the chicken with the cooking juices. Place the chicken back in the oven to roast for another 15 minutes or until chicken is cooked through. The chicken is cooked when the leg meat juices run clear when pierced with a knife. Allow to rest for 5 minutes.

4. Step

Meanwhile, prepare the spicy sauce. Toast the rice in a dry frying pan over high heat until golden brown and fragrant (it should smell like popcorn). Use a mortar and pestle or a spice grinder to grind to a fine powder. In a bowl, combine the tamarind, fish sauce, lime juice, sugar, chilli flakes and toasted rice powder. Mix until well combined. Then stir through the shallot and coriander.

5. Step

Cut the chicken into portions and serve on a platter with the spicy dipping sauce.

12 May 2022

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