Roast Chicken Ramadan
Follow this recipes for a Juicy Roast Chicken, perfect on your dining table on Ramadan Gathering.
- 1 chicken (about 1.5kg), wash, cut through the breast and open up flat
- 1 tsp salt
- 1/4 tsp pepper
- 1/4 tsp ground black pepper
(A) Ground spices (combined):
- 2 tbsp chilli paste
- 1 tsp turmeric powder
- 1 tsp ground cumin (jintan putih)
- 1/2 tsp ground fennel (jintan manis)
- 1 tsp ground coriander
- 100g shallots
- 3 cloves garlic
- 1 stalk lemon grass
- 1cm piece galangale
- 1cm piece ginger
- 3-4 tbsp oil
- 1 onion, finely chopped
- 1 tomato, seeded and finely chopped
- 1 tsp salt or to taste
- 1/2 tsp sugar or to taste
- 1 tsp chicken stock granules
- 1 tbsp Worcestershire sauce
To make roast chicken, the first step is to open up chicken and press down with meat side on a wire rack. Rub salt, pepper and black pepper all over. Turn over and rub all over on the inside of bird with combined salt, pepper and black pepper. Leave aside.
Heat oil and saute ground spice ingredients (A) until aromatic. Add in onions and tomatoes and fry for three to four more minutes. Dish up and leave to cool.
Spoon sauted spices over chicken and rub all over. Leave aside in a plastic bag to marinate, preferably overnight in the refrigerator.
Put chicken on a rack placed over a tray. Roast at 180°C for 25-30 minutes. Turn over at the final 10 minutes. Roast until chicken is cooked.
Remove chicken from rack. Chop up the roast chicken into bite-size pieces and serve with roti jala.