Balinese Roasted Chicken
At first glance these eye-catching chile peppers look like red jalapeno. However, they have a different flavor and are less meaty than Jalapeno. Red Fresnos are great roasted and added to salsas. Try grilling them alongside your steaks or in kabobs.
When roasting these they should char, blister, and become soft. Try substituting these in your favorite chile recipes.
Ingredients:
1 whole chicken, room temperature
10 oz savoy cabbage, sliced and boiled
7 red chiles
10 shallots
5 garlic cloves
1 tsp ground coriander
1 lemongrass, sliced
2 tsp ground pepper
1 Tbsp ground galangal
1/2 tsp ground nutmeg
2 tsp ground turmeric
2 Tbsp ground ginger
4 lime leaves
salt and pepper
Instructions:
– Preheat the oven to 170C/350 F.
Put all the spices (except lemon grass, cloves and the leaves) in a food processor and blitz until smooth and thick paste.
In a hot pan with 3 tbsp oil, saute the paste until fragrance. Then add cloves, lemon grass and the leaves. Cook for 1 to 2 minutes. Take half of the paste out from the pan, set aside.
Add your boiled cabbage and mix well with the remaining paste in the pan. Add salt and pepper to your taste. Get aluminium foil ready to wrap the chicken, so make sure its not too small. Put the chicken in the middle of the foil. Rub the chicken with salt and pepper (skin, under the skin and the inside part of the chicken). Put the cabbage stuffing into the chicken. Put as much as you can.
Rub the the other half of the paste into the skin chicken. And if you cabbage left, you can just put it around the chicken. Wrap the chicken with the foil and make sure everything covered so you won’t get burn spot.
Put the chicken to your baking dish (to prevent the water / juice leaking to your baking tray and oven, will be difficult to clean) and roast for 2 to 3 hours. Serve hot with jasmine rice.
From ridhaskitchen.wordpress.com