Turn your regular roast chook into something exotic and delicious This recipe was given to me by a wonderful Balainese cook and tastes even better cold the next day on a sandwich.
TIP :With any cooking try switching to coconut oil as it has proven over time to the best oil to cook with, especially Asian dishes
Also when ever possible splash out and buy anorganic chicken, the difference in the flavor and they way the bird is treated is in my opinion worth the extra cost
10 garlic cloves, finely chopped
6 long red chillies, finely chopped
1 knob of fresh ginger, finely chopped
1 small finger of turmeric, finely chopped
6 red Asian shallots, finely chopped
80 ml (21/2 fl oz/1/3 cup) grape seed oil
1 x 1.8 kg (4 lb) corn-fed chicken
10 fresh bay leaves
Combine the finely chopped garlic, chilli, ginger, turmeric and shallots in a small bowl. Heat a small frying pan with some of the oil, then fry off the aromatic garlicky paste over low heat until fragrant. Remove from the heat and set aside to cool.
When the paste has cooled, take a large sheet of foil and place the chicken in the centre. Slice the limes into quarters, then squeeze the juice over the chicken and rub the lime quarters into the skin. Wearing gloves, rub the cooled paste all over the skin of the chicken and inside the cavity. Place the lime quarters inside the chicken and season the entire chicken with salt and freshly ground black pepper. Lay the bay leaves on top of the chicken and wrap tightly in the foil. Leave to marinate in the refrigerator for a few hours or overnight if time permits.
Preheat the oven to 180°C (350°F/Gas 4). Keep the chicken wrapped in the foil, place it in a baking tray and bake for 11/2–13/4 hours. Remove from the oven and allow to rest for 10 minutes before opening. Serve with rice. Serves 4.