taste & create: coriander roast chicken
arfi has been very organised and has already made her version of my danish pastries. i decided to steer clear of sweet things as arfi is a fabulous baker and particularly skilled in making her creations look fabulous, whilst mine tend to be best described as “rustic.”
so, what to choose? arfi is indonesian but lives in new zealand. this made choosing a bit easier as i like to try dishes which are specific to the home cuisine of my partner, so indonesian was the category of recipes i focussed on. while looking through things i saw this recipe for coriander roast chicken which arfi had cooked for barbara, a fellow food blogger.
cooking for another food blogger is never going to be something you do lightly so i decided to choose the same recipe that arfi had relied on to show off her skills.
i had to make a few changes – the original recipe calls for a whole chicken but i just used a pack of chicken thighs. of more consequence was the fact that when i went to make the basting sauce (marinated chicken thighs already in oven!) i found that i was out of sweet chilli sauce. so i had to make up my own version…
below is my adapted recipe which produced sweet, spicy and tender chicken which had a real depth of flavour. truly delicious – thanks arfi!
coriander roast chicken (aam panggang ketumbar) (serves 3-4)
9-12 chicken thighs
½ a teaspoon of sea salt
2 tablespoons of coriander seeds
4 cloves of garlic
juice of a lemon
1 tablespoon vegetable oil
2 tablespoons salted butter, melted
2 tablespoons soy sauce
1 teaspoon chilli paste
1 teapsoon honey
1 tablespoon white wine vinegar
grind together the salt, coriander seeds and garlic into a paste. mix this with the lemon juice and olive oil then smear it over the chicken and leave to marinate overnight in the fridge.
take the chicken out the fridge and bring to room temperature. preheat the oven to 180c. mix together the basting sauce ingredients.
put the chicken on a tray, brush with the basting sauce and roast for c45 minutes until cooked, adding more basting sauce every 15 minutes or so. when the chicken is ready, leave rest for a few minutes then serve warm.