Try this succulent dish tonight.

Ingredients

  • for asian spiced pan roast chicken
  • 1 whole chicken
  • 0.5 cup desiccated coconut
  • 0.5 cup unsalted peanuts (chopped)
  • 1 onion (diced)
  • 4 spring onions (finely chopped)
  • 3 cloves of garlic (crushed)
  • 1 tsp lime juice
  • 1 tblsp peanut oil
  • 1 tblsp soy sauce
  • 1 tblsp tamarind sauce
  • 2 red chillies (finely chopped)
  • for warm chicken salad
  • warm leg meat from roast chicken (chopped)
  • mixed unsalted nuts
  • cup of water cress
  • 1 yellow pepper (thinly sliced)
  • 1 cucumber (thinly sliced)
  • 1 carrot (thinly sliced)
  • 0.5 cup bean sprouts
  • wantons
  • for dressing
  • 1 lemongrass stalk (finely chopped)
  • 1 garlic clove (finely chopped)
  • 1 cup hoi san sauce
  • for chilli rice patties
  • 2 cup cooked rice
  • 2 spring onions
  • 0.25 cup coriander
  • 1 stalk of lemongrass (finely chopped)
  • 1 tsp lime juice
  • 1 tblsp sweet chilli sauce
  • 2 tblsp nam pla
  • spray oil

Method

  • Combine coconut, peanuts, onion, garlic, lime juice, spring onions, peanut oil, soy sauce, tamarind sauce and chillies in food processor and blend until it forms a fine paste.
  • Cover the chicken in the mixture and roast in the oven at 180°C for 1 hour and 20 mins.
  • When cooked remove chicken breast and retain leg meat for the chicken salad.
  • Method for Warm chicken salad
  • Mix chicken, pepper, cucumber, carrot, bean sprouts, nuts and water cress.
  • Separately combine lemongrass and garlic with hoi san sauce then drizzle on chicken salad.
  • Deep fry long thin strips of the wanton sheets and use to top salad.
  • Method for Chilli Rice Patties
  • Combine all ingredients together and mix well.
  • Oil a baking tray and spoon out disc shape amounts of the mixture.
  • Bake in oven at 180°c for fifteen minutes.

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