Chicken carefully marinated in a unique blend of fresh spices grilled to ultimate perfection, served mild or hot.
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Ingredients
- 1 tbsp roasted fennel seeds
- 1/2 tsp roasted cumin seeds
- 2 tsp ground turmeric
- 1 tsp chili flakes
- 1/4 cup cilantro leaves
- 1/4 cup chopped scallions
- 1 stalk lemongrass
- 3 cloves garlic
- 1 inch cube gingerroot, sliced
- 2 tbsp oyster sauce
- 2/3 cup coconut milk
- Salt to taste
- 6 pound roasting chicken
- Pepper-Papaya-Pineapple Chutney
Servings: servings
Units:
Instructions
- Grind the fennel, cumin, turmeric, and chili flakes in a coffee grinder. In a food processor, pulverize the ground spices, cilantro, scallions, lemongrass, garlic, and ginger. Add oyster sauce and coconut milk, and season with salt to taste.
- Rub the mixture on the inside and outside of the chicken. Let chicken marinate in the refrigerator for 2 to 3 hours. Preheat oven to 300 degrees F. Place chicken on a rack in a large roasting pan, and roast for 2 hours or until done. Let rest, for 10 minutes before carving.
- Serve on a bed of seasoned rice with Pepper-Papaya-Pineapple Chutney.
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