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Saturday, November 13, 2010

Spicy Roast Chicken Recipe

Ingredients :

1.5kg

3 teaspoons

3 cloves

2 teaspoons

2 teaspoons

2 tablespoons

2 teaspoons

1 tablespoon

30g

Chicken

Chopped red chilies

Garlic

Peppercorns, crushed

Soft brown sugar

Soy sauce

Ground turmeric

Lime juice

Butter, chopped

Method :
  • Preheat the over to moderate 180oC.
  • using a large cleaver, cut the chicken in half by cutting down the backbone and along the breastbone.
  • To prevent the wings from burning, tuck them underneath.
  • Place the chicken, skin side up, on a rack in a baking dish and bake for 30 minutes.
  • Meanwhile, combine the chili, garlic, peppercorns and sugar in a food processor or mortar and pestle and process briefly, or pound until smooth.
  • Add the soy sauce, turmeric and lime juice, and process in short bursts, or stir if using a mortar and pestle, until combined.
  • Brush the spice mixture over the chicken, dot it with the butter pieces and bake it for another 30 minutes or until cooked through and rich red.
  • Serve warm or at room temperature.

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