A spicy roast chicken recipe with simple ingredients. Pairs well with boiled potatoes and a salad. But here I thought it would good to serve it with Rainbow Rice [Nasi Hujan Panas] which is a very aromatic rice, recipe from Phong Hong Bakes [one of my new year resolutions - to try recipes of some blogger friends which are long pending].
Like other roast meat, no oil is needed or frying to do. Only marinating with the marinade, place on baking rack and roast them in the oven before dinner.
Original recipe is from The Waitakere Redneck's Kitchen , which is for 1 whole chicken but I used 3 chicken whole legs as I'm serving it just as a dish to go with rice for dinner.
Taste - spicy, fragrant and tasty.
Ingredients
Recipe Source - The Waitakere Redneck's Kitchen with modifications
[serves 3]
3 chicken whole legs - with skin but deboned [cleaned and pat dry]
Marinade - mix together
100 ml plain yoghurt
1 1/2 tbsp lemon juice with some zest
1 tbsp honey
1 tsp salt
1 tsp curry powder or paprika [I used 2 tsp as I wanted it to be more spicy]
1/2 tsp cinnamom powder
3 cloves garlic - grated
1 1/2 tbsp lemon juice with some zest
1 tbsp honey
1 tsp salt
1 tsp curry powder or paprika [I used 2 tsp as I wanted it to be more spicy]
1/2 tsp cinnamom powder
3 cloves garlic - grated
- Mix marinade and marinate chicken for at least 4 hours or overnight in the fridge.
- Preheat oven at 220 degrees C. Place chicken legs over a baking rack on a baking tray lined with foil [skin side down]. Roast for 20 minutes.
- Then turn over to roast the skin side for another 15-20 minutes until chicken is cooked through and golden brown. Turn oven to grill function for the last 5-10 minutes if you prefer the skin a little charred.
- Bring the marinade to boil until slightly thickened.
- Cool and cut chicken or serve as a whole piece immediately with rice or boiled potatoes and salad. Pour boiled sauce over roasted chicken.
Note: If using whole chicken, just increase the marinade and roast chicken at 170 degrees C for 1 hour or until cooked.
[half portion of the original recipe]
For the rice :
2 cups basmati rice (soak for 10 minutes, wash and drain)
2 cups water
1/4 cup milk
1 stalk lemongrass (bruised)
2 pandan leaves knotted
1/2 cube chicken stock
some red, green and yellow food coloring
Spices :
3 cloves
2 cardamom
1 star anise
1/2 inch cinnamon stick
1/2 inch ginger (pounded)
2 shallots (pounded)
2 cloves garlic (pounded)
Oil to Saute Spices [I used butter instead of ghee]
1 tbsp butter
Method :
- Heat butter in frying pan to saute spices and lemongrass until fragrant (about 5 minutes).
- Put in the basmathi rice, chicken stock and stir to ensure that the rice is properly mixed with the spices and coated with oil.
- Transfer to rice pot, add water, milk and pandan leaves.
- Cook rice as normal [I steamed the rice for 30 minutes]
- When the rice is cooked, immediately pour in the coloring onto 3 spots and leave for another 15 minutes.
- After 15 minutes, stir the rice to get an even mix of colours.
- Serve rice with Spicy Yoghurt Roast Chicken or any curry chicken [Ayam Masak Merah and Ayam Golek] or Vegetable and Salted Fish Curry.
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