Roast Chicken with Indonesian Spices
Photography by Minka Firth.
Serves: 4
INGREDIENTS
10 chicken drumsticks
Spice Paste
4 shallots, peeled and roughly chopped
1 red chilli, seeded and chopped
4 cloves garlic, peeled and roughly chopped
¼ cup chopped fresh ginger
1 teaspoon of ground turmeric
4 stalks lemongrass, inner tender part only, finely chopped
1½ teaspoons ground coriander
½ teaspoon freshly ground pepper
2 tablespoons tamarind concentrate
2 tablespoons lime juice
2 tablespoons shaved dark palm sugar
1 teaspoon salt
3 tablespoons peanut oil
METHOD
Combine all the spice ingredients except the oil, in a food processor and process to form a thick, finely ground paste.
Heat the oil in a heavy-based sauté pan and gently fry the paste until it becomes fragrant and darkens a little, about 3-4 minutes. Allow to cool completely. Slash each drumstick twice in the thickest part and spread each evenly with the paste, pushing it into the slashes. Cover and refrigerate for up to 24 hours. Remove from the fridge 30 minutes before cooking.
Preheat the oven to 180°C.
Roast the chicken in a lightly greased baking dish for approximately 45 minutes or until the juices run clear. If the spices on the bottom of the dish start to catch, add a little water. Remove from the oven, cover lightly and leave to rest for 10 minutes before serving.
Serve with rice, warm naan bread and a crisp leaf salad or cooked green beans with herbed yoghurt.
Related Content
latest issue:
Issue #122
Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!