Bursting with flavour, this Whole Roast Chicken with Satay Sauce will quickly become part of your weekly rotation.
Whole Roast Chicken with Satay Sauce Recipe
Serves: 4
Ingredients:
1.2kg chicken
2 lemongrass stalks, halved lengthwise
4 makrut lime leaves
1 lime, halved
1 tbsp sesame oil
Satay sauce
1 cup smooth peanut butter
400ml coconut milk
2 cups chicken stock
½ cup kecap manis
1 tbsp fish sauce
4 cloves garlic, crushed
2 tbsp finely grated ginger
1 long red chilli, halved lengthwise
Method:
Preheat oven to 200°C (180°C fan forced). Stuff the cavity of the chicken with 1 lemongrass stalk, 2 lime leaves and halved lime.
Lay a 40cm piece of kitchen string/twine on a clean bench. Place chicken on top. Wrap the string/twine around three times, working your way down to secure the wings, thighs and drumsticks. Tie in a knot.
To make the satay sauce, place the peanut butter, coconut milk, chicken stock, kecap manis, fish sauce, garlic and ginger in the base of a large, heavy-based ovenproof saucepan. Whisk to combine. Add the remaining lemongrass, chilli and remaining lime leaves.
Add the chicken to the satay, brush oil over the chicken and season with pepper. Cover with a lid and cook for 1 hour.
Remove the lid and cook for a further 30 minutes, or until golden and the sauce is thickened and bubbling.
Serve with steamed rice, store-bought roti, steamed greens and plenty of satay.
Smart Tip:
Serve the chicken with steamed rice, store-bought roti, steamed greens and plenty of peanut sauce. Leftover chicken can be shredded with peanut sauce and made into curry pies.
