I love the sweet tang of fish sauce and chicken is a perennial favourite in our house, so when I saw this recipe on the internet I just couldn’t resist giving it a whirl.
THAI ROAST CHICKEN
Ingredients serves 2
6 shallots, peeled
2 small red chillies, deseeded, with half roughly chopped & other half finely chopped
Thumb size piece of fresh root ginger finely grated
zest & juice of 1 lime
2 tsp sunflower oil
2 chicken breasts, skin on
For the salad:
1 red-skinned apple, cut into matchsticks
1/2 mango, peeled & cut into matchsticks
1/2 small bunch of mint, leaves picked
3 spring onions, sliced
Small bunch of coriander, leaves picked
1/2 tsp fish sauce
1/4 tsp caster sugar
How to prepare
Whizz shallots in processor, then remove half & set aside. Add roughly chopped chilli, 3/4 of ginger and all lime zest, then whizz to chunky paste. Tip into frying pan with 1 tsp oil and fry for couple of minutes until fragrant.
Heat oven to 200 degrees. Loosen skin from chicken along one side and stuff with paste. (Can be done one day ahead and chilled). Season skin, then roast for 15 – 20 mins until golden and cooked through.
Toss together apple, mango, mint, spring onions and half coriander. Mix fish sauce, caster sugar, remaining ginger and 3/4 lime juice. Set aside.
When chicken is ready, remove to plate to rest. Sit roasting tin on hob, spoon off any excess fat, then gently heat adding remaining lime juice, shallots and splash of fish sauce. Chop remaining coriander, stir into sauce with finely chopped chilli. Toss salad with the dressing then serve with chicken and sauce poured over it. Delicious with jasmine rice.