Friday - - Recipe Cards -

Prep time 10 mins Mar­i­na­tion time 1 hour to overnight Cook­ing time 1 hour Serves 4 1 large chicken, spatch­cocked chilli dress­ing, to serve FOR THE MARI­NADE, MIX 5cm peeled gin­ger, finely grated 4 cloves gar­lic, finely chopped 1 stalk lemon­grass, finely sliced 3 co­rian­der roots, chopped 60g palm sugar or brown sugar 250ml sweet­ened soy sauce Place the chicken in a large re­seal­able plas­tic bag. Pour the mari­nade into the bag and seal. Re­frig­er­ate for an hour or overnight. Pre­heat the oven to 180°C. Re­move the chicken from the mari­nade and pat-dry with a pa­per towel. Place the chicken skin-side down in a pan and roast for 30 min­utes, bast­ing with mari­nade af­ter 15 min­utes. Turn the chicken over, baste, and roast for a fur­ther 30 min­utes, bast­ing again af­ter 15 min­utes. When cooked, pour some chilli dress­ing over be­fore serv­ing.

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