THAI ROAST CHICKEN

I really miss the fragrant flavours and warmth from Asia.

Its really quite coldness back in the UK!

Living in France was great but it’s really difficult to find the abundance of ingredients you can find in London within close proximity.

Just walking down a street to my parents home in Surrey there is an indian supermarket with all sorts of spices, vegetables and oils imported from India and other parts of the world.

This is a really cheap meal you can make for friends or family at the weekend or to add to lunches for the week ahead in salads. A little more exciting than the average roast.

Juicy chicken packed with lemongrass, galangal and chilli.

When travelling in Bali, I was shown the best way to cook chicken which is shared with your below. This ensures the chicken is crispy all over and the flavour and juices stay inside, it also keeps all the flavour in.

Delicious!

Ingredients:

  • 5 garlic cloves
  • 2 lemongrass stalks
  • 2 inch piece of galangal
  • 2 green birdseye chilli
  • 2 shallots
  • 2 limes
  • 1 medium chicken
  • virgin coconut oil
  • salt and pepper

Create the Thai paste by finely chopping the garlic, galangal, chilli and shallots. Use the handle of a knife to beat the lemongrass and enhance flavour before chopping.

Add to pestal and mortar and gently pound for 4 minutes to make the paste. Ensuring to scoop excess mixture into the centre if it moves to the sides.

Preheat the oven to 180 degrees.

Pat the chicken dry and use your hands to rub coconut oil allover. Then season with salt and pepper.

Make an incision into the skin where the chicken breasts are use your hands to gently lift the skin away from the breast without making the incision too big. Scoop 1/2 the paste under skin and use your hands to move the paste deeper into the pocket. Squeeze the juice of one lime over the chicken and use  your hands to rub the rest of the mix over the entire chicken.

To seal the filling under the breast pockets, use two kebab skewers and use to secure by placing one skewer through the skin of the left leg and then perching through the right breast. Repeat with the right leg and left breast and you will create a cross with the skewers to secure.

Place some water into an oven dish and a cooking rack over the top to ensure the chicken stays moist.Place the chicken breast side down onto the rack, split the cooking time in two and half way through turn the chicken so the breast face upwards. This locks in the juices and keeps the meat moist.

Once removed from the oven, sprinkle with some fresh coriander and the remaining lime juice.

chicken-thai

 

 

 

 

 

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