Spiced Roast Chicken With Fragrant Jasmine Rice

Name: Spiced Roast Chicken With Fragrant Jasmine Rice
Prep time: 3 h
Cook time: 1 h
Total time: 4 h
Yield: 4-6 serving(s)
Ingredients: 1 chicken; 3 garlic cloves, roughly chopped; 2 tablespoons ginger, chopped; 1 red chili pepper, seeded and chopped; 3 tablespoons brown sugar; 1/2 teaspoon Chinese five spice powder; 2 tablespoons fish sauce; 2 tablespoons lime juice; 2 tablespoons soy sauce; 1 tablespoon peanut oil; 1 teaspoon sesame oil; 2 tablespoons peanut oil; 1 onion, chopped finely; 3 garlic cloves, crushed; 1 tablespoon ginger, grated; 5 cardamom pods, lightly crushed; 1 tablespoon black mustard seeds; 2 cups jasmine rice, washed and drained; 900 ml chicken stock; 1 teaspoon salt; 1 teaspoon cornflour; 2 teaspoons water; 2 limes; fresh herb (to garnish)

(1)

Recipe by christie

I got this recipe out of a Dish Magazine. It is beautiful! Prep time included time to marinate. I sometimes marinate over night.

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READY IN: 4hrs

SERVES: 4-6

UNITS: US

INGREDIENTS

Nutrition

1

chicken
marinade
3

garlic cloves, roughly chopped
2

tablespoons ginger, chopped
1

red chili pepper, seeded and chopped
3

tablespoons brown sugar
¹⁄₂

teaspoon Chinese five spice powder
2

tablespoons fish sauce
2

tablespoons lime juice
2

tablespoons soy sauce
1

tablespoon peanut oil
1

teaspoon sesame oil
rice
2

tablespoons peanut oil
1

onion, chopped finely
3

garlic cloves, crushed
1

tablespoon ginger, grated
5

cardamom pods, lightly crushed
1

tablespoon black mustard seeds
2

cups jasmine rice, washed and drained
900

ml chicken stock
1

teaspoon salt
gravy
1

teaspoon cornflour
2

teaspoons water
2

limes
fresh herb (to garnish)

DIRECTIONS

CHICKEN: Use kitchen scissors to cut down both sides of the back bone and remove.
Open the chicken out like a book and snip through the wishbone to enable the chicken to lie flat.
Slash the skin several times and place the chicken in a large dish.
Pound the garlic, ginger, chilli and sugar to paste in a mortar and pestle or blend in a small food processor.
Add the remaining ingredients and mix well.
Pour the marinade over the chicken and rub into the meat.
Cover and marinate in the refrigerator for 2-3 hours if possible.
Preheat the oven to 200°C.
Heat a little oil in an over proof saute pan over a medium heat.
Take the chicken out of the marinade, letting the excess drip back into the dish.
Place the chicken in the pan, skin side down and allow to brown.
Turn the chicken over and pour over the marinade.
Roast the chicken in the over 50-60 minutes, basting a couple of times during cooking.
Transfer the chicken to a plate and rest, lightly covered, for 5 minutes.
Tip the pan juices into a small pot.
Mix the cornflour with the water and stir into the juices.
Simmer for 2 minutes then add a good squeeze of lime juice and pour into a serving jug.
RICE: Heat the oil in an oven-proof saute pan or pot with a lid.
Add the onion, garlic, ginger, cardamom pods and mustard seeds and gently fry until tender.
Add the rice, stock and salt and bring to the boil.
Cover and place back in the oven for 25 minutes.
Stir the rice once during cooking.
Remove from the oven and sit covered, for 5 minutes before serving.
TO SERVE: Spoon the rice onto a platter.
Cut the chicken into serving pieces and place on top.
Scatter fresh herbs over the chicken and garnish with lime wedges.
Bowls of thick plain yoghurt, roasted chopped peanuts and crispy shallots are nice accompaniments.