Ingredients

Method

• 1 x 1.2 kg pack Woolworths free-range chicken pieces
For the Malaysian paste:
• 3 limes, zested and juiced
• 1 x 10 cm piece ginger, chopped
• 6 cloves garlic 
• 1 x 5 cm piece fresh turmeric, peeled (or 1 t ground)
• 2 T brown sugar
• 4 shallots
• 3 lime leaves
• 1 stalk lemongrass
• 6 pods green cardamon 
• 2 sticks cinnamon
• 1 t fish sauce 
• 1 T soya sauce
• 1 green chilli 
• 150 g desiccated coconut, toasted
For the rice:
• 225 g jasmine rice 
• 6 cups water 
• salt, to taste
• 2–3 T butter
For the green beans:
• 300 g fine green beans
• 2 limes, juiced
• 1⁄3 cup fish sauce
• 10 g mint, chopped
• 5 g basil, chopped
• 5 g parsley, chopped

Method

Ingredients

1. Preheat the oven to 200°C. Blend the Malaysian paste ingredients except the desiccated coconut until smooth. Fold in the coconut. Marinate the chicken pieces in the paste for 1 hour. Drizzle with a little olive oil and roast for 1 hour.

2. To make the rice, soak the rice in 1 cup water for 15 minutes, then drain. Bring the water to the boil and add the drained rice. Cook for 15–20 minutes. Once cooked, drain and season to taste. Stir in the butter.

3. To make the green beans, place the beans in a mortar and pestle or Ziploc bag and bash to bruise. Mix the lime juice and fish sauce. Pour over the beans and marinate for 20 minutes. Top with the mint, basil and parsley.

4. Serve the chicken with the rice and beans.

Find more roast chicken recipes here. 

Photographs: Myburgh Du Plessis 
Food assistants: Claire-ellen Van Rooyen and Kate Ferreira