This is a relaxed and slightly different dish for family suppers or chilled dinner parties. Serve with Excelsior Sauvignon Blanc.
Why is this the right wine choice? Sauvignon blanc works well with asian chicken dished. The Excelsior Sauvignon Blanc style is a young white that will withstand chilli’s onslaught. It should be served well-chilled to cool and refresh the palate.
To serve 4 you will need:
- 4 limes, halved
- 2kg chicken (free range if possible)
- 8 garlic cloves, 4 whole, 4 chopped
- 1 chilli, deseeded and chopped
- large piece ginger
- small bunch coriander stalks
- 2 tbsp soft brown sugar
- 1 tbsp fish sauce
- sliced cucumber, shredded spring onions and coriander sprigs, to serve
What to do:
Heat oven to 190C/170C fan/gas 5. Squeeze all the limes into a bowl and pop the lime halves into the chicken cavity with the whole garlic, half the chilli, half the ginger and the coriander stalks. Place the chicken in a roasting tin and roast for 1 hr.
While the chicken is roasting, make a sticky glaze. Add the remaining garlic, chilli, ginger, brown sugar and fish sauce to the lime juice and use a hand blender or small blender to blitz until smooth. Transfer to a small pan and reduce until thick enough to coat the chicken.
When the chicken has been cooking for 1 hr, tip some water into the bottom of the tin. Pour half the glaze over the chicken and continue to roast for 45 mins more, covering with foil if it starts to brown too quickly. When cooked, leave to the side to rest.
Pour the juices from the roasting tray, discarding the fat, into the rest of the glaze and pour into a small pan. Simmer over a low heat and taste, adding more sugar or fish sauce if it needs it. Serve the chicken with the cucumber, spring onions and coriander around it and the gravy on the side.
From Good Food Magazine