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Chef with red wine glass

THAI ROAST CHICKEN

 

Take 5 Ingredients
by James Tanner

A roast with a kick! I cook this for my friends when they come over and we watch Formula i racing on TV. We always argue about who is the best driver and, as an accompaniment to the meal, we always have a case of ice-cold beer! I usually serve this dish with sesame noodles.
Serves 4
 

INGREDIENTS

    • 2 red chiles (bird's eye), halved and seeded
    • 1/2 cup coconut cream
    • zest and juice of 2 limes, plus 2 limes, sliced
    • handful fresh cilantro
    • 3¼ lb free-range chicken
     

DIRECTIONS

Preheat the oven to 350°F. Put the chiles and coconut cream in a food processor with the lime zest, lime juice, and cilantro. Blend to a smooth paste.

Loosen the skin at the edge of the cavity of the chicken and push your index and middle fingers underneath to form a pocket. With a sharp knife, slash the thighs twice on both sides.

Push most of the paste into the pocket under the skin and rub the remaining paste into the thighs of the chicken.

Lay the lime slices on the bottom of a roasting pan and sit the chicken on top. Cover with foil and roast for 40 minutes. Remove from the oven, remove the foil, and baste the chicken. Return to the oven, uncovered, and cook for another 30 to 40 minutes, basting occasionally. Remove from the oven and rest for 5 minutes.

Carve the chicken onto warmed serving plates.
 

 

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