Malaysian roast chicken

Malaysian roast chicken

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  • 4
  • Easy
  • 20 minutes, plus 1½ hours’ marinating time
  • 1 hour
  • Woolworths Danie De Wet Signature Series Chardonnay 2018

Ingredients

  • 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

Cooking Instructions

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. 

 

Hannah Lewry Recipe by: Hannah Lewry
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Woolworths TASTE’s Food Editor is passionate about conjuring up fresh ideas for fast and easy dishes that taste as great as they look. Turn to her expertise for everything from time-saving mid-week food to lazy weekend meals. You’ll have a lot of fun in the kitchen while you’re about it.

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