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5-6 lb roasting chicken
2 garlic cloves
1 medium onion, chopped
2 fresh hot red chilies
1 tsp tamarind paste
1/2 tsp shrimp paste, dried or
1/2 tsp anchovy paste
2 tbsp dark soy sauce
1 tbsp fresh lime juice
1/2 tsp ground black pepper
1/4 tsp salt
1/2 cup coconut milk
fresh coriander leaves for garnish |
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Method :
Wash
chicken and pat dry with paper towels. In a blender or mini food
processor, make a paste with the garlic, onion, chilies, tamarind paste,
shrimp or anchovy paste, soy sauce, lime juice, pepper, and salt. Rub this
paste all over the chicken inside and out. Marinate chicken in a shallow
dish for 2 hours. Heat the coconut milk in a wok and cook chicken, breast
side down, over medium-low heat for 25 minutes, scraping all the remaining
marinade from the dish onto the chicken. Baste with sauce occasionally.
Carefully turn chicken over and cook for an additional 30 minutes.
Meanwhile, preheat oven to 375F. Place chicken breast side down on a rack
in a roasting pan, pour sauce over chicken. Rinse wok with half a cup of
water and pour into roasting pan. Roast chicken for 30 minutes. Turn
chicken breast side up and roast for 20-25 minutes or until juice runs
clear when pricked with a fork. Remove from oven to serving plate. Garnish
with coriander leaves. Degrease sauce and serve separately.
Serves 3-4
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