So many recipes, so few days in the month.
With over 800 recipes to choose from, Charmaine Solomons – The Complete Asian Cookbook – is proving to be quite the challenge as The Cookbook Guru book of the month.
Lucky for me, a friend tagged a few of her favourite recipes. Thanks Sue S. This was definitely a fine recipe to tag.
A simple yet amazingly tasty meal to prepare.
I ended up using a whole chicken instead of pieces. Just cut out the backbone and flatted the bird by pushing down on the breast. It cooks faster and more evenly than leaving it whole.
I added a couple of other ingredients too.
Oven Roasted Spiced Chicken.
1 free range whole chicken (or 1.5 kg chicken pieces)
3 cloves garlic – minced
2 tsp grated fresh ginger
1 tsp salt
1/2 tsp ground black pepper
4tsp five spice powder
1 red chilli – finely chopped (optional, we love chilli)
4 Tblsp light soy sauce
3 Tblsp peanut oil
1 Tblsp dry sherry
2 large potatoes cut into slices 5mm thick (optional but delicious)
In a bowl mix together the garlic, ginger, salt, pepper, five spice, chilli, soy sauce, peanut oil and sherry. Pour over your chicken and leave to marinade in the fridge for at least 1 hour.
Spread the potato slices in a roasting dish (which I cover with foil or baking paper for easy cleaning). Lift the chicken out of the marinade and lay it, skin side down, on top of the potatoes. Pour the marinade over the chicken.
Roast in a pre heated 180 c oven for 30 minutes, turn the chicken over (skin side up) and cook for another 30 minutes.
The skin will be crispy and the potatoes will have soaked in all the delicious juices and be cooked to perfection.