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Spicy Roast Chicken Recipe
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Ingredients :
Serves 4-6 |
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1.5 kg
3
teaspoons
3
cloves
2
teaspoons
2
teaspoons
2
tablespoons
2
teaspoons
1
tablespoon
30 g
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Chicken
Chopped chilies
Garlic, peeled
Dried green peppercorns, crushed
Soft brown sugar
Soy sauce
Ground turmeric
Lime juice
Butter, chopped
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Method :
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Preheat the oven to 180oC (350oF/Gas
4). Using a large cleaver, cut the chicken in half by cutting down the
backbone and along the breastbone.
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To prevent the wings burning, tuck them
underneath. Place the chicken, skin-side-up, on a rack in a baking dish
and bake for 30 minutes.
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Meanwhile, combine the chilies, garlic,
peppercorns and sugar in a small food processor or mortar and pestle and
process briefly, or pound, until smooth.
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Add the soy sauce, turmeric, and lime
juice, and process in short bursts until combined.
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Brush the spice mixture all over the
chicken, dot with the butter pieces and bake for another 25-30 minutes,
or until thoroughly cooked.
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Serve warm or at room temperature,
garnished with lime wedges and fresh herbs.
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