Singapore Roast Chicken Recipes

Ingredients :

6 lb roasting chicken

Paste -

6-8 dried red chillies

1 tbsp fennel seeds

1/2 tsp cumin seeds

1 tbsp ground turmeric

1 tsp sea salt

1/3 cup fresh cilantro leaves

1-inch cube of fresh ginger, sliced

6 large shallots, sliced

3 garlic cloves, crushed

1 stalk lemongrass, minced

2/3 cup canned coconut milk

Method :

Soak chillies for 20 minutes. Grind fennel and cumin seeds in a spice grinder and mix with ground turmeric and salt.

Using a food processor, make a paste with the chillies, spice mixture, cilantro, ginger, shallots, garlic and lemongrass.

Mix paste thoroughly into coconut milk and rub this mixture over the chicken - inside and out. Let chicken marinate, refrigerated, for 30 minutes.

Remove from refrigerator and continue to marinate for 30 minutes longer. Preheat oven to 300F.

Place chicken on a rack in a large roasting pan and roast for 150 minutes or until the leg juices run clear when pricked with a fork. Remove to a warm platter and let rest for 10 minutes.

Serves 6

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