Ingredients & Method:
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Ingredients |
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Quantity |
Ingredient (if applicable, as prepared & piece size) |
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amount |
unit (g/ml) |
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Whole chicken |
1no |
Large bird |
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Coriander seeds |
2 tbsps. |
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shallots |
6 no |
Peeled |
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Lemongrass |
3 no |
Stalks |
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Root ginger |
75g |
Roughly chop |
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Macadamia nuts |
50g |
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Fresh turmeric |
50g |
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Dry red chillies |
4no |
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Patum relish Anchovy |
4 tsp |
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Bird eye chilli |
100g |
Finely chop |
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shallots |
100g |
slice |
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Cherry tomatoes |
100g |
Quarters |
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Garlic cloves |
4no |
Mince |
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Kaffir leaves |
6 no |
Thinly sliced |
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Patum anchovy paste |
2 tsp |
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Demerara sugar |
1 tsp |
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oil |
1 tbsp |
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Method |
- Make spice paste by toasting coriander seeds along with lemongrass, shallots, root ginger, macadamia nuts and dry red chillies on a pan for 2-3 minutes. Add fresh turmeric along with Patum anchovy relish to the paste and mince all the ingredients finely in the blender.
- Slit the whole chicken in various places. Apply the spice paste to the chicken.
- Leave for at least couple of hours in margination.
- Pre heat the oven at 180C and cook the chicken for 45 minutes or till it has cooked through.
For sambal Bajak
- Combine chop bird eye chillies, shallots, cherry tomatoes, garlic cloves, kaffir leaves, patum anchovy relish and demerara sugar.
- Give a good mix. Chill the sambal in the fridge.
Serve Sambal along with roasted chicken.
Garnish with toasted macadamia nuts.
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Timings & temperatures |
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Preparation time: 60 mins |
Cooking Method: Oven Bake |
Heat Setting: Gas 4/ 180C/ 350F |
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Cooking Time: 45 mins |
Cooking Medium: Fan Assisted Oven |
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