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CHICKEN
RECIPE OF THE DAY (November 15th 2006):
Cambodian Spicy Roast
Chicken
by Annie
Ingredients: 1 tbsp. peanut oil, 2 chopped medium
onions, 250g pork mince, 1/2 cup unsalted roasted peanuts
roughly chopped, 3 tbsp. lime juice, 1 tbsp. chopped
fresh mint, 2 tbsp. chopped fresh coriander leaves,
3 small dried red chilies , 1 tsp. fennel seeds , 1
tsp. cumin seeds, 1 tsp. coriander seeds, salt to taste,
1.5kg whole chicken , 2 cloves crushed garlic, 1 tsp.
oil (extra) 1/2 cup coconut milk
Method: 1. Preheat the oven to moderate 180C.
2. Heat the oil in a wok and add the onion and cook
over medium heat for 3 minutes or until golden. 3. Add
the mince pork and cook for 10 minutes or until the
pork is brown. 4. Remove the wok from the heat, stir
in the peanuts, lime juice, mint and coriander and allow
the mixture to cool slightly. 5. Place the chilies,
fennel, cumin and coriander seeds, and salt in a food
processor or mortar and pestle and process until a powder
is formed. 6. Remove any excess fat from the chicken,
rub the skin and inside cavity with the garlic. 7. Stuff
the opening with a wooden skewer and tie the legs together
with kitchen string.
Brush the outside of the chicken lightly with the oil.
8. Rub the skin of the chicken with the chili spice
mixture. 9. Place the chicken on a rack in a baking
dish and bake for 20 minutes. 10. Remove the chicken
from the oven and baste it with the coconut milk and
pan juice. 11. Bake it for another 40 minutes, basting
frequently until the chicken is tender. 12. Remove the
skewer and string before serving.
BON APÉTIT......
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