4 tbsp ketjap manis (sweet Indonesian soy sauce available from most Chinese supermarkets)
2 tbsp dried chilli flakes
1 lime
zest only
2 red peppers
chopped
4 red chillies
chopped
3 garlic cloves
grated
75g/2½oz caster sugar
100ml/3½fl oz white wine vinegar
1 tbsp cornflour
mixed with 2 tsp water
2 limes
juice only
large pinch of salt
1 tsp chilli flakes
2 bunches spring onions
cut into 2cm/¾in pieces
150g/5½oz unsalted peanuts
roasted and roughly chopped
1-2 green chillies
thinly sliced
½ cucumber
sliced
1 bunch coriander
leaves picked and stalks finely chopped
2 tbsp clear honey
4 tbsp soy sauce
3 tbsp sesame oil
2 limes
juice only
Directions
Mix together the turmeric and cumin
add some cold water to make a paste and rub it all over the chicken. Cover the chicken with cling film
place it in the fridge and leave overnight.
Pulse the peanuts in a food processor (they should be a mixture of fine and coarse pieces) and set aside. Place the lemongrass
galangal and garlic into the food processor and blend to a fine paste. Transfer to a bowl
add the coconut milk
ketjap manis
dried chilli flakes
lime zest and chopped peanuts. Cover and set aside overnight.
The next day
preheat the oven to 120C/250F/Gas ½.
Place the chicken in a roasting tray and pour the marinade over. Roast very slowly for two hours
basting with the sauce half way through. After this time turn the oven up to 200C/400F/Gas 6 and continue to cook for a further 20 minutes. Be careful not to burn the chicken
if needs be
you can add a splash or two of water while cooking. Remove from the oven
