Easy to make and guaranteed to keep the family full for the night.
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.
Recipe from Nicci St George Smith on Heat.
