Malay Style

Malay style Roast chicken

I found this whilst perusing my ridiculously, stupidly large recipe book collection – I’m a bit obsessed with cookery books. Anyway it looked delicious and not too complicated so I invited Jonny round and cooked it for the three of us. I would say that the recipe says it does for 6 but there was nothing left after the three of us went at it. You definitely need to wear disposable gloves for this recipe – I ended up with yellow hands for two days after.

4cm piece of fresh turmeric

– in the herb area – peeled and roughly chopped. (You can substitute for 1 tbsp of ground turmeric if necessary)

2 lemon grass stalks – outer leaves removed and inner section finely sliced.

60g root ginger – peeled and chopped

1 tsp salt

3 red chillies – roughly chopped

4tbsp rice vinegar

2 tbsp vegetable oil

11/2 tsp cracked peppercorns.

Put all the above into a blender – I use one of those little handheld ones – and blitz until you get a smooth paste.

1.5kg chicken

2 limes halved

Bunch of Thai basil (if you can’t find it use mint)

125ml of Chicken stock

The day before make the paste as per above. Slash the chicken quite deeply across the breast and legs and rub the paste all over getting into all the nooks and crannies. (WEAR GLOVES!)

Let it sit in the fridge overnight and then get it out to come up to room temp before you cook it.

Pre heat the oven to 180c/ Gas 4. Put 3 halves of the lime into the cavity and all the Thai basil/mint. Squeeze the remaining half over the top of the chicken. Roast it in the oven for 11/4 hours –halfway through pour the stock into the bottom of the roasting tray to make a sauce.

Let if rest for about 10 mins before digging in.

I served this with crispy Kale and Bombay potatoes with a little raita on the side.

A reasonably robust Rose wine went quite well with it too.

Enjoy.