only small blog today as am pogged by so much food and wine friday and saturday. has been a weekend of people coming over for food. i love it. my 3 favourite (printable) things... food, fizz, friends.
friday inveigled veronika, tonio, ames and JP over for fizz and french bread pizzas (make your own) which was very silly indeed (see pics in album until i get arse into gear and post them here), and last night threw a late xmas dinnerparty (although that gives impressions of candlesticks and posh frocks, neither of which were present) last night at my folks, and invited red, carrie and tonio (how he keeps getting himself invited i just don't know)... all lovely and because i am not feeling verbose today due to all this nosh i'll come straight to the recipe today...
FRAGRANT ROAST CHICKEN
oh my god this is nice. it's one of my mother's old recipes with a bit of a twist... there were 6 of us for dinner but this would have fed 7 or 8 (provided that none of them were thursday). i served it with jasmine rice, roasted veggies with lime and garlic and garlic bread with lots of rosemary sliced up super fine into the butter... yumyum.
the one caveat i place on this is do not under any circumstances eat this if you are trying to lose weight. at a rough calculation this is coming in at around 1000 (yes, seriously) calories a serving. have to confess am indeed trying to shift some christmas lard but the recipe sang out to me and said sod it, diet starts tomorrow (again).
ingredients then:
1 big mother of a chicken
block of creamed coconut
300ml hot water
garlic, plenty (look, i like garlic, get used to it) - peeled and squished
2 green chillies, chopped. whether or not you deseed them is up to you. if you like hot stuff add more chillies too
1-2 tsp ground ginger
3 tbsp light soy sauce
grated zest and juice of 2 limes, plus another one zested (add it to the roasted veggies) and halved
1 tbsp light brown sugar
lots of fresh coriander
Salt & P
preheat oven to 190C
stick chicken in roasting tin, stuff it with the two lime halves and a few garlic cloves, smear a bit of butter on it, cover with tinfoil and roast for 20 mins per 500g
cut coconut into small pieces and dissolve in the hot water. stick it in a magimix or blender or whatever with the garlic, chillies, ginger, soy, lime zest and juice, sugar, coriander and seasoning. whizz until fairly smooth (not long)
spoon mixture over cooked chicken and into pan, leave off the tin foil and roast for a further 20 mins.
assuming the juices are running clear from breast and leg your chicken is done and you can carve it after standing it for 10 mins or if your veggies aren't cooking as quick as you hoped you can cover it up with foil and stick it into the bottom oven at 150c to keep warm along with plates and serving dishes and stuff.
off the top of my head i can't actually remember roasting a chicken that turned out this tender and the sauce is simply to die for.
1 comment:
How come I didn't know of the existence of this version?
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