Spicy Roast Chicken

This is another recipe out of my Asian cookbook...enjoy!

• Ready In: 1 hr 15 mins
• Serves: 4-6

Ingredients

• 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

Directions

1. Preheat the oven to 350°.
2. Using a large cleaver, or knife, cut the chicken in half by cutting down the backbone and along the breastbone.
3. To prevent the wings from burning, tuck them underneath.,.
4. Place the chicken, skin-side-up, on a rack in a baking dish and bake for 30 minutes.
5. Meanwhile, combine the chilli, garlic, peppercorns and sugar in a food processor or mortar and pestle and process briefly or pound, until smooth.
6. Add the soy sauce, turmeric and lime juice, and process in short bursts, or stir if using a mortar and pestle, until combined.
7. 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.
8. Serve warm or at room temperature.