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Roast Chicken Glazed with Tamarind and Kaffir Lime Leaf

roast chicken

roast chicken

roast chicken

roast chicken

Weeknights have been super entertaining these past 2 weeks and this has nothing to do with a new kitchen…I wish!  Instead, after a short hiatus from my couch, I am back to warm those seats, baby! All thanks to MKR (My Kitchen Rules), a reality cooking TV show which premiered just in time to feed my boredom and hunger.

In MKR, each team merries-go-round to host the ultimate 3-course dinner party.  After some grand tasting, eye-piercing gaze and lots of illogical criticism, guest teams and celebrity judges score. The lowest scoring teams leave the competition and the lucky ones adjourn to the MKR kitchen HQ to battle out.  The best team wins a hundred thousand dollars and lives happily ever, building dreams with the winning prize.  The losers will be in denial for a while and tries to score cookbook deals.  It is (after all) a reality cooking show.

So, with all these excitement, what’s happening in my humble kitchen?  Well, you know I love simple food and our family has big BIG appetite for roast chickens.

Dear roast chicken, there’s a lot of flavours we can play with you and discover.
Dear roast chicken, that crispy charred flavoursome skin of yours are what we’re after.
Dear roast chicken, you’re just cheap and easy.

So, if you don’t know what to cook, try this delicious recipe or check out my other roast chicken recipes that will equally excite your taste buds – Sticky roasted thai chicken, Gochujang roast chicken and Fish sauce roast chicken.

Roast Chicken Glazed with Tamarind and Kaffir Lime Leaf (from Helen Brierty’s Essentially Thai)

Serves 4

4 pieces chicken thigh fillet, skin on (approx. 600 g)
2 tbsp galangal, peeled & roughly chopped
8 cloves garlic, peeled
1 tbsp ginger, peeled & roughly chopped
2 dried chillies, deseeded & soaked in hot water until soft, then finely chopped
1/4 cup tamarind water
1 tbsp fish sauce
1 tbsp soy sauce
2 tbsp light palm sugar, shredded
8 kaffir lime leaves, shredded
coriander leaves, to garnish

1. With a mortar and pestle, grind galangal, garlic and dried chillies into a paste.  Mix the paste together with tamarind water, fish sauce, soy sauce, light palm sugar and shredded lime leaves.  Combine well.

2. Rub paste mixture all over the chicken, ensuring they’re fully coated.  Set aside in the refrigerator for 2 hours.

3. Preheat oven to 180 celsius.  Place the marinated chicken on a roasting tray lined with baking paper.  Bake for 45-60 minutes or until cook through.  Transfer to a serving plate (or like me, eat out of the roasting tray!) and garnish with coriander leaves.  Serve.



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