Recipe: VICKI RAVLICH-HORAN | Images: BRYDIE THOMPSON
Cooking a whole chicken is very economical, often you can get whole free-range chicken for the same cost of two skinless boneless breasts. If your butchery skills are limited, restricting yourself to a whole chicken does not mean roast chicken is your only choice. This satay chicken is not only great the night you make it but the leftover chicken is delicious in fresh spring rolls or with salad for an easy lunch.
1 bunch fresh coriander, stalks included
1 cup roasted peanuts
2 tbsp Thai red curry paste
juice of 2 limes
2 tbsp soy sauce
¼ cup sweet chilli sauce
2 tbsp brown sugar
1cm piece of fresh ginger, peeled and grated
1 lemongrass stalk (white part only), bruised (or if you can’t get fresh 1 tsp of drained lemon grass from a jar)
2–3 kaffir lime leaves
½ cup coconut cream
1 large free range chicken
1 red chilli, extra coriander and peanuts for garnish
Put the coriander, peanuts, curry paste, lime juice, soy and sweet chilli sauce, sugar, ginger, lemongrass, kaffir lime leaves and coconut milk in a food processor and whizz until smooth.
Split the chicken down the middle of the ribcage and flatten it out. Pour half the marinade over the chicken and cover the chicken all over. Allow it to marinade for at least 30 minutes or overnight.
Heat the oven to 180°C and roast the chicken for 35–45 minutes until the chicken is golden and when a skewer is inserted into the meaty part the juice runs clear.
Allow the chicken to rest for at least 10 minutes. While it is doing so, heat the remaining marinade in a small pot. Serve the chicken with rice and garnished with chopped chilli, peanuts and coriander leaves and the extra satay sauce on the side.
