Zingy Roast Chicken recipe
All Recipes Meat and Poultry Recipes Chicken Baked and Roasted
Ingredients
- ½ cup coconut flakes 2 tablespoons whole coriander seeds 5 tablespoons chopped fresh ginger 3 tablespoons fish sauce 3 tablespoons soy sauce 3 tablespoons ground sumac 5 cloves garlic 1 tablespoon chili powder, or to taste 1 kaffir lime, zested 1 whole chicken, washed as dried 1 pinch salt to taste
Nutrition Info
- 638.7 caloriescarbohydrate: 8.8 gcholesterol: 106 mgfat: 54.3 gfiber: 2.9 gprotein: 27.9 gsaturatedFat: 16.3 gservingSize: -sodium: 1140.5 mgsugar: 2.9 gtransFat: : -unsaturatedFat: : -
Directions Zingy Roast Chicken
Directions
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Preheat oven to 350 degrees F (175 degrees C).
Place coconut flakes onto a baking sheet and toast in the preheated oven until light brown, about 5 minutes.
Place coriander seeds in a skillet over medium heat. Roast the seeds, stirring constantly, until the they turn a light brown, 3 to 5 minutes. Remove from heat and grind in a blender until the seeds become a coarse powder.
Place coconut, ginger, fish sauce, soy sauce, sumac, garlic, chili powder, and lime zest in the blender with coriander seeds, pulse until the mixture is blended into a paste.
Place chicken in a roasting pan. Cut small slits near the chicken breasts, thighs, and wings with a sharp knife. Pack 1/3 of the paste into the slits, under the skin of the chicken.
Dust chicken with salt, rub 2/3 remaining paste on chicken skin until thoroughly covered. Lay chicken breast-down in the pan.
Refrigerate for 8 hours to overnight.
Preheat oven to 350 degrees F (175 degrees C).
Bake chicken in the preheated oven until golden brown and no longer pink in the center, about 2 hours. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C).