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

  1. 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.
  2. Cover the chicken in the mixture and roast in the oven at 180°C for 1 hour and 20 mins.
  3. When cooked remove chicken breast and retain leg meat for the chicken salad.
  4. Method for Warm chicken salad
  5. Mix chicken, pepper, cucumber, carrot, bean sprouts, nuts and water cress.
  6. Separately combine lemongrass and garlic with hoi san sauce then drizzle on chicken salad.
  7. Deep fry long thin strips of the wanton sheets and use to top salad.
  8. Method for Chilli Rice Patties
  9. Combine all ingredients together and mix well.
  10. Oil a baking tray and spoon out disc shape amounts of the mixture.
  11. Bake in oven at 180°c for fifteen minutes.

Recipe from Nicci St George Smith on Heat.