Indonesian Spicy Roast Chicken


Ingredients: (Serves 4-6)

1.6 kg (3.5 lb) chicken

3 teaspoons chopped red chilies

3 cloves garlic

2 teaspoons peppercorns, crushed

2 teaspoons soft brown sugar

2 tablespoons soy sauce

2 teaspoons ground turmeric

1 tablespoon lime juice

30 g (1 oz) butter, chopped






Preheat the oven to moderate 180�C (350�F/Gas 4). Using a large cleaver, cut the chicken in half by cutting down the backbone and along the breastbone. To prevent the wings from burning, tuck them underneath. Place the chicken, skin-side up, on a rack in a baking dish and bake for 30 minutes.


Meanwhile, combine the chili, garlic, peppercorns and sugar in a food processor or mortar and pestle and process briefly, or pound, until smooth. Add the soy sauce, turmeric and lime juice, and process in short bursts, or stir if using a mortar and pestle, until combined.


Brush the spice mixture over the chicken, dot it with the butter pieces and bake it for another 25 to 30 minutes, or until cooked through and rich red. Serve warm or at room temperature.

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