Roast Chicken with Spices and Sambal
Ingredients
- 1 (3½–4 pound) whole chicken
- ⅓ cup ginger, fresh, sliced
- 3 cloves garlic
- 2 red chilies, fresh
- 2 teaspoons coriander, ground
- 1 teaspoon turmeric
- 2 tablespoons lemongrass, fresh
- 1½ teaspoons salt
- ½ teaspoon lime zest
- 1 tablespoon lime juice
- 1 tablespoon brown sugar
- ¼ teaspoon cayenne
- 1 tablespoon grapeseed oil
- 3 tablespoons coconut oil
- 2 kaffir lime leaves (optional)
Sambal
- 3 tablespoons lime juice, fresh
- ½ teaspoon salt
- 12 red chilies, fresh
- 1 tablespoon ginger, fresh
Instructions
- Remove the backbone from the chicken using kitchen shears. Place the ginger, garlic, chilies, coriander, turmeric, lemongrass, salt, lime zest, lime juice, brown sugar, cayenne and grapeseed oil into a food processor or blender. Process to a fine paste. Rub this mixture all over the chicken , and kaffir lime leaves and place in the refrigerator for 8–12 hours or overnight. Remove from the oven 1 hour before roasting. Place in a baking pan. Add kaffir lime leaves (if using). Melt the coconut oil and pour over the chicken. Preheat oven to 425°. Bake for 20 minutes and then drop the temperature to 375° for another 35–40 minutes. The flattened chicken will cook quicker than a regular roasted chicken. Remove from the oven when the juices run clear. Serve with rice and sambal. To make the sambal: Place all of the ingredients in a food processor and process
until finely chopped.
