South East Asian Poached Chicken
Ingredients
Marinade
1 tablespoon chilli paste
4 lemongrass stalks
1 tablespoon curry powder
4 cloves of garlic
4 shallots
1 tablespoon raw sugar
1 lime
2 tablespoons curry leaves
1 tablespoon salt
1 teaspoon of ground coriander
1 teaspoon of ground fennel seeds
1½ teaspoons cumin powder
1 tablespoon fish sauce
1 whole free range chicken
3 tablespoons extra virgin olive oil
6 shallots, halved
600ml Tatua Cooking Cream
200g green beans
200g eggplant
To serve
1 bunch fresh herbs (coriander, Vietnamese mint or Thai basil work well)
4 red chillies, sliced
2 stalks spring onions, sliced
100g peanuts, toasted and crushed
Method
- To create the marinade, place all ingredients into a blender and blitz until you get a smooth paste. Smooth half of this marinade underneath the skin on the chicken breasts, put a handful into the cavity and rub remaining mixture liberally all over the skin. Put the chicken in the fridge and infuse for at least a couple of hours, or preferably overnight.
- When ready to cook, preheat the oven to 180°C. Heat two tablespoons of oil in the casserole dish and brown the chicken all over. Add shallots and pour Tatua Cooking Cream around the chicken. Cover and place into the oven to cook for 1.5 hours.
- After 1.5 hours remove the lid and turn the temperature up to 180°C. Remove the casserole from oven, place chicken in an oven-proof dish and place back in the oven for a further 20 minutes to brown and crisp up the skin. Allow to rest but keep warm.
- Add the green beans and aubergines to the sauce in the casserole and place onto the hob over a medium heat. Bring the sauce to a boil and simmer vegetables for ten minutes or until just cooked through.
Top with fresh herbs, chillies, spring onions and a sprinkling of peanuts. Serve with a side of rice.
Serves 6
