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thai-style roast chicken Recipe

   
 

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     thai-style roast chicken

Category   Entrees - Maindishes
Sub Category   None
Servings   6
Preptime   1 hr 40 mins

Ingredients
5 cm piece of ginger, chopped
2 garlic cloves, chopped
2 stalks lemongrass, inner leaves finely chopped
1 red chilli, deseeded and chopped
2 limes, zested and juiced
1 tbsp and 1 tsp vegetable oil
1.5kg 3lb chicken
2 limes, juiced
2 tbsp fish sauce
 
1 tbsp light brown sugar
300g fresh rice noodles
2 tsp sesame oil
half a cucumber
1 carrot, grated
1 red chilli, deseeded and sliced
100g beansprouts
1 bunch of spring onions
1 handful of fresh coriander and fresh mint

Instructions
preheat the oven to gas 5, 190c, 170c fan. in a blender blitz the ginger, garlic, inner leaves of lemongrass (reserve the stripped outer leaves), chilli, lime zest and juice (reserve the lime skins) and 1 tbsp oil until just pureed. season with a little salt.
lift the skin from the neck end of the chicken and push your hand in between the skin and the meat, separating them as far over the chicken and down the legs as you can. push the paste under the skin and pat to distribute evenly. put the chicken in a roasting tin, rub with a tsp of oil and season with a little salt and pepper. put the lime skins and outer leaves of lemongrass in the cavity. put in the oven and cook for 1 hour 20 mins, until cooked through or the juices from the leg run clear when pierced with a skewer.
just before the chicken is ready, mix the lime juice , fish sauce and sugar in a small pan and warm gently to melt the sugar. in a bowl, add the rest of the ingredients for the noodles and toss together with the warm sauce. serve with the chicken, spooning over some of the chicken juices.
Serving Suggestions
perfect partners are red peppers and sugar snap peas


Originally Submitted
6/10/2013





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