Jointing a chicken is a fairly easy exercise and this way the joints are all cooked to perfection (roasting the bird whole sacrifices a moist, juicy breast meat for the sake of a fully cooked leg) - we have long had a ‘how to’ demonstration on the poutry recipe page.
Serving suggestion: with sugar snap peas steamed and dressed with the same dressing.
Ingredients - serves 4
1.8kg chicken, jointed (breast and leg/thigh left whole)
olive oil
for the rice:
200ml Thai fragrant rice
200ml coconut milk
225ml water
1 tsp salt
for the dressing:
3 tbsp finely chopped coriander
3cm cube fresh ginger, peeled & finely grated
1 hot green chilli, deseeded & finely sliced
finely grated zest + juice of 1 lime
1 clove garlic, crushed & finely chopped
75ml groundnut oil
salt, pepper
|
|
|
 Method
1 Preheat the oven to 220°C
Brush the chicken legs with olive oil, season and place on a roasting tray - cook for 20 minutes then remove from the oven. Brush the skin of the chicken breasts, season and add to legs on the tray, skin side up, return to the oven for a further 20 minutes by which time all joints are golden brown and cooked through.
2 Once the breasts have gone into the oven alongside the legs it is time to cook the rice. Rinse the rice and drain, place in a saucepan with water, coconut milk and salt, bring to a simmer, partially cover and cook until the liquid has gone below the surface of the rice. Turn off the heat and cover completely,, leave to stand until the chicken is ready.
3 Mix the dressing ingredients together in a bowl. Divide the rice between 4 plates, top with a joint of roasted chicken and spoon over the dressing - serve. |
