Prep 20 mins
Cook 55 mins
This is another recipe out of my Asian cookbook...enjoy!
- 3 1⁄2 lbs chicken
- 3 teaspoons red chilies, chopped
- 3 garlic cloves
- 2 teaspoons peppercorns, crushed
- 2 teaspoons brown sugar, soft
- 2 tablespoons soy sauce
- 2 teaspoons ground turmeric
- 1 tablespoon lime juice
- 2 tablespoons butter, chopped
- Preheat the oven to 350°.
- Using a large cleaver, or knife, cut the chicken in half by cutting down the backbone and along the breastbone.
- To prevent the wings from burning, tuck them underneath.,.
- Place the chicken, skin-side-up, on a rack in a baking dish and bake for 30 minutes.
- Meanwhile, combine the chilli, garlic, peppercorns and sugar in a food processor or mortar and pestle and process briefly or pound, until smooth.
- Add the soy sauce, turmeric and lime juice, and process in short bursts, or stir if using a mortar and pestle, until combined.
- Brush the spice mixture over the chicken, dot it with the butter pieces and bake it for another 25 to 30 minutes, or until cooked through and rich red.
- Serve warm or at room temperature.
Made this chicken tonight for dinner. We enjoyed the chicken and it cooked perfectly using the temp and time indicated. I left out the chiles as I used spicy peppercorns and I was concerned that it would be too much heat. I'm still not sure about the turmeric in the basting sauce, but equally unsure as to a substitute for it -- possibly 5-spice powder since it's Asian -- but then it would completely change the intended flavor of the recipe. Regardless, we enjoyed this chicken dish. Made for PRMR, March, 2013.
I made this chicken on the BBQ and perhaps this is why I felt that the flavours of the paste did not really come through as much as I had hoped. Maybe it is better oven roasted. Today I could just not bear to turn the oven on when it is this hot outside. But the chicken was very moist and liked by all.