Spicy chicken roast

Cambodian cuisine
Lao cuisine
cocina asiatica
Spicy chicken roast
People 6
Portions 4
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prep time
30 min
cooking time
2 hr
total time
2 hr 30 min
prep time
30 min
cooking time
2 hr
total time
2 hr 30 min
  • 3 dried red chilli, small
  • 1 teaspoon of seeds of fennel
  • 1 teaspoon of cumin
  • 1 teaspoon coriander seeds
  • 1/8 teaspoon salt
  • 1,5 kg of chicken
  • 2 teeth dc garlic, majados
  • 1 tablespoon peanut oil
  • 2 onions, chopped
  • 250 g of minced pork
  • 1/2 Cup (80 g) peanuts, toasted and chopped thick
  • 3 spoonfuls of lime juice
  • 1 tablespoon of fresh mint, minced
  • 2 tablespoons fresh cilantro leaves chopped
  • 1 teaspoon oil, Apart
  • 1/2 Cup (125 ml) coconut milk
  1. Preheat oven to 180oC. Put the red chillies, the fennel, cumin the coriander seeds and salt in a mortar and move them until reduced to dust.
  2. Clean the chicken, remove all excess fat and spread the skin and inside with the garlic.
  3. Heat the oil in a wok, pour the onion and saute over medium heat some 3 minutes or until well golden brown. Add minced meat and saute 10 minutes or until golden brown. Remove the wok from the heat and incorporate the chopped peanuts, lime juice, mint and coriander; remove it. Allow the mixture to cool before filling the chicken with it. Close the opening with a wooden skewer and tie the legs with kitchen thread so that they fit together.
  4. Paint the chicken skin with a little oil and then combine it with the spice mixture. Put the chicken on a rack on a baking sheet. Bake it during 30 minutes. Take it out of the oven and soak it with the coconut milk and wok juices, bake it other 40 minutes of anoote it often until it's tender. Remove the skewer and thread before serving. A garnish of fresh herbs will make it look even more attractive.
Recipes easy to https://recetasdecocinafaciles.NET /

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