Indonesian roast spiced chicken with mango and tomato salad
Indonesian roast spiced chicken with mango and tomato salad
Here the chicken is golden brown and coconutty, the salad is fresh. If you hate shrimp paste – and some people can’t abide it – use fish sauce instead. It isn’t authentic but it’s better than not making this dish at all (and it’s not a bad substitute).
Ingrediënten
FOR THE CHICKEN
- 1.5 kg 3lb 5oz chicken, skin-on, spatchcocked
- 6 tbsp soy sauce
- juice of 2 limes plus lime wedges to serve
- 2 onions roughly chopped
- 8 garlic cloves chopped
- 4 tsp sambal olek
- ½ tsp dried shrimp paste
- ½ tsp ground black pepper
- 400 ml can of coconut milk
FOR THE SALAD
- 1 large green mango
- 1 tbsp fish sauce
- 1 tbsp caster sugar
- juice of 2 limes
- 250 g 9oz sweet, firm-but-ripe cherry tomatoes, quartered
- 35 g 1ÂĽoz fresh coconut, grated
- 1 red chilli halved, deseeded and finely sliced
- 1 green chilli halved, deseeded and finely sliced
- freshly ground black pepper
- small bunch of coriander very roughly chopped
Instructies
- Cut the chicken in half lengthways (removing the parson’s nose) and trim any excess skin to make it neat.
- Put the soy sauce, lime juice, onions, garlic, sambal olek, shrimp paste and pepper into a blender.
- Blend, adding just enough water to make a thick purée (you’ll have to stop every so often, stir and blitz again; the mixture should be as smooth as possible).
- Make incisions in the undersides of the chicken (don’t cut the skin) and put the pieces into a dish.
- Spread the purée all over it, on both sides, cover with cling film and marinate in the fridge for about four hours, turning the pieces halfway through.
- Preheat the oven to 190°C/375°F/gas mark 5.
- Put the coconut milk into a large frying or sauté pan set over a medium heat.
- Add the chicken halves and cook – uncovered and skin side up – for 10 minutes.
- Don’t let the coconut milk boil.
- Baste with the juices and marinade as the chicken cooks.
- Turn the chicken over, reduce the heat and do the same thing on the other side.
- Transfer the chicken – skin side down – to a rack set in a roasting tin.
- Pour in enough water to lie 2cm (Âľin) deep.
- Cook in the oven for 20 minutes, then turn the chicken and cook for another 20 minutes, skin side up.
- It will turn golden brown.
- Check the chicken is cooked: when you pierce the thickest part near the bone, the juices should run clear with no trace of pink.
- When the chicken is nearly finished cooking, make the salad.
- Peel the mango and cut off the cheeks (the plump bits on each side of the stone).
- Remove as much of the rest of the flesh as you can neatly, without bruising.
- Cut into 1cm (½in) cubes.
- Mix the fish sauce, sugar and lime juice until the sugar has dissolved.
- Put the mango and tomatoes into a serving dish and add all the other ingredients.
- Toss everything together.
Notes / Tips / Wine Advice:
Serve the chicken with lime wedges, the salad and some rice.
