Su­gar-roasted chicken(

Friday - - Leisure -

Cam­era Press

Prep time: 1 hour 10 mins In­gre­di­ents 1 large chicken, spatch­cocked For mari­nade, mix to­gether: 5cm fresh root gin­ger, peeled and finely grated 4 gar­lic cloves, finely chopped 1 stalk le­mon grass, finely sliced 3 co­rian­der roots, finely chopped 60g palm or brown su­gar 1 cup sweet soy sauce For co­conut rice: 400g canned co­conut milk 200g bas­mati rice 1 spring onion, finely sliced 2 sprigs fresh thyme 200ml wa­ter

Roast­ing time: 30 mins Method 1. Place chicken in a large plas­tic zip­per bag, add mari­nade and seal. Re­frig­er­ate for an hour. Pre­heat oven to 180°C. Re­move chicken, re­serv­ing mari­nade, and pat dry with a pa­per towel. Place chicken skin-side down in an oven­proof pan and roast for 30 min­utes, bast­ing with mari­nade af­ter 15 min­utes. Mean­while, bring all co­conut rice in­gre­di­ents to a boil in a pan on the stove. Cover and cook over a medium heat un­til ten­der, 15-18 min­utes. Serve chicken with co­conut rice.

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serves 4)

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