Cambodian Spicy Roast Chicken Recipe

Cambodian Spicy Roast Chicken Recipe

Ingredients :

1.5 kg whole chicken

250 g pork, minced

1 tablespoon peanut oil

2 medium onion, chopped

1/2 cup unsalted roasted peanuts, chopped roughly

3 tablespoons lime juice

1 tablespoon fresh mint, chopped

2 tablespoons fresh cilantro leaves, chopped 

3 small dried red chilies

1 teaspoon fennel seeds

1 teaspoon cumin seeds

1 teaspoon coriander seeds

1/4 teaspoon salt

2 cloves garlic, crushed

1 teaspoon oil, extra

1/2 cup coconut milk

 

Method :

Preheat an over to moderate 180oC. Heat a wok with the oil and saute the onion over moderate heat for 3 minutes or until the onions turned golden. Add the minced pork and cook for 10 minutes or until the meat changed color. Remove wok from heat, add in peanuts, mint, coriander and lime juice. Allow the mixture to cool slightly. Place the chilies, fennel, cumin and coriander seeds, and salt in a food processor or mortar and pestle and process until a powder is formed. Remove any excess fat from the chicken, rub the skin and inside cavity with the garlic. Stuff the opening with a wooden skewer and tie the legs together with kitchen string. Brush the outside of the chicken lightly with the oil.  Rub the skin of the chicken with the chili spice mixture. Place the chicken on a rack in a baking dish and bake for 20 minutes. Remove the chicken from the oven and baste it with the coconut milk and pan juice. Bake it for another 40 minutes, basting frequently until the chicken is tender. Remove the skewer and string before serving hot.

 

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