This is a very simple and easy recipe of a roasted chicken is more flavorful with the mix of Thai ingredients. This dish goes great with ajat or cucumber relish salad. This sweet and tangy medley will be a hit and it is tasty and very addictive! Add more fish sauce on this dish if needed and depending on your taste and season.
Ingredients:
1.5lbs whole chicken, butterflied and pressed flat
10 tbsp tamarind puree
5 garlic cloves, peeled
2 red hot chilies or 1 long red chili, chopped and seeded
3 tbsp palm sugar
1 tsp crushed lemon grass powder
2 tbsp roasted peanut powder
2 tbsp red curry paste
3-5 tbsp fish sauce
Preparation:
Ingredients:
1.5lbs whole chicken, butterflied and pressed flat
10 tbsp tamarind puree
5 garlic cloves, peeled
2 red hot chilies or 1 long red chili, chopped and seeded
3 tbsp palm sugar
1 tsp crushed lemon grass powder
2 tbsp roasted peanut powder
2 tbsp red curry paste
3-5 tbsp fish sauce
Preparation:
1. Pound chopped chili and garlic in the stone mortar and pestle.
2. Combine the remaining ingredients including the crushed garlic and chili in a large pan.
3. Mix everything together and that’s your rub for the chicken.
4. Take the chicken, who has been clean backbone cut away and discarded. Rub the marinade all over both sides of the chicken, making sure everything is fully covered. Put on rubber gloves when handling the marinate sauce it can be sting, burn, and irritate skin.
5. Wrap with plastic wrapper or lid and let it chill overnight in the fridge.
6. Preheat the oven to 200°C. Meanwhile, heat the cast iron grill pan for five minutes over medium-high heat and spray some cooking oil. Place the chicken skin side down in the grill pan and cook it around 5-7 minutes.
7. After 7 minutes you will need to flip the chicken over and it had a few grill marks.
8. Pour the rest of sauce all over the chicken this is going to give your chicken a nice flavor. Bake in the oven for about 30-40 minutes and leave it uncovered, so the chicken gets nice and roasted.
9. After 30 or 40 minutes, take the chicken out of the oven, set aside for a few minutes.
10. Transfer the chicken to a chopping board then cut into pieces and serve with Ajat and steamed rice.
Cucumber Relish (Ajat)
Ingredients
4 small cucumber
160ml rice vinegar
50ml granulated sugar
1 small red chili, seeded and minced
1 large garlic clove, finely chopped
3 tbsp roasted peanut powder
2 tbsp fish sauce
Preparation:
Ingredients
4 small cucumber
160ml rice vinegar
50ml granulated sugar
1 small red chili, seeded and minced
1 large garlic clove, finely chopped
3 tbsp roasted peanut powder
2 tbsp fish sauce
Preparation:
1. Combine the sugar, fish sauce and vinegar in a sauce pan, bring to a boil and stir well until sugar is completely dissolved and the sauce should coat the back of a spoon easily. Set aside to cool, then stir in the chili and garlic.
2. Using a vegetable peeler, shave the cucumber flesh into long thin strips or any cut you want then pour the sauce.
3. Add the peanut into shaved cucumber.
4. Mix well together and serve immediately.
