Roopa’s Lemongrass and Turmeric Chicken (6)

A recipe which i found in Diana Henry’s ” A Bird in the Hand”. She recommends serving it with her Cumin and Lime Potato Salad with Date and Tamarind Chutney.

Roopa's Lemongrass and Turmeric Chicken (6)
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    Roopa's Lemongrass and Turmeric Chicken (6)
    Print Recipe
      Ingredients
      Servings:
      Instructions
      1. The day before, peel the turmeric and coarsely chop it (best to wear disposable gloves; that yellow color stains everything). Remove the coarse outer layers of the lemongrass and trim the top and base. Chop the rest—the softer part of the lemongrass—as finely as you can.
      2. Combine the turmeric and lemongrass with the chiles, the galangal, and salt. Blend in a food processor or blender with the vinegar and oil and add the cracked pepper.
      3. Make slashes in the chicken on its breasts and legs with a small sharp knife. Wearing gloves, rub the paste all over the chicken, pushing it into the slashes and inside the bird, too.
      4. Cover loosely with plastic wrap and marinate the chicken overnight in the fridge. Bring it to room temperature before cooking. Truss the bird, if you like, since it does make it look neat.
      5. The next day, preheat the oven to 350 degrees F. Stuff the cavity with 3 lime halves and the Thai basil (or mint), squeezing the remaining lime half over the bird. Roast in the oven for 1¼ hours. Three-quarters of the way through the cooking time, add the stock or the same amount of water to the pan, scraping the sediment off the bottom to mix in with the liquid.
      6. Serve the chicken with the juices from the pan.
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