:brightness(2):contrast(2):rgb(2,-2,0):sharpen(0.2,0.2,true)/comau/recipe/SRAJga1EHnWPmIYbImR5/68821a7208bba4950679ed1031bee3.jpeg "Thai Roast Chicken with Spicy Sauce")
Thai Roast Chicken with Spicy Sauce
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
Ingredients
Ingredients
- whole chicken (about kglb)
- suggested sides: sticky rice or steamed rice and sliced cucumber
Marinade
- 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
Spicy dipping sauce (Nahm Jim Jaew)
- 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)
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Directions
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.
:brightness(2):contrast(2):rgb(2,-2,0):sharpen(0.2,0.2,true)/comau/recipe/SRAJga1EHnWPmIYbImR5/ececb6638d89413a61f5b9aec05d80.png "Thai Roast Chicken with Spicy Sauce - preparation step 1")
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.
:brightness(2):contrast(2):rgb(2,-2,0):sharpen(0.2,0.2,true)/comau/recipe/SRAJga1EHnWPmIYbImR5/66360ceb02a4a9a62a01959e4091ab.png "Thai Roast Chicken with Spicy Sauce - preparation step 1")
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.
:brightness(2):contrast(2):rgb(2,-2,0):sharpen(0.2,0.2,true)/comau/recipe/SRAJga1EHnWPmIYbImR5/e911b80455f7c7d300698cc021805e.png "Thai Roast Chicken with Spicy Sauce - preparation step 1")
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.
:brightness(2):contrast(2):rgb(2,-2,0):sharpen(0.2,0.2,true)/comau/recipe/SRAJga1EHnWPmIYbImR5/22a75c83fbb53c640b2337c1d18f44.png "Thai Roast Chicken with Spicy Sauce - preparation step 1")
Cut the chicken into portions and serve on a platter with the spicy dipping sauce.
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