Sambal Roasted Chicken

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Sambal roasted chicken is a Malaysian dish and the cooking is quite different from the local charcoal roasted chicken we know (lechon manok). It is more of a baked chicken and it is half cooked first in coconut milk with spices then it is roasted in an oven until cooked.

To cook sambal roast chicken; Pound all the paste ingredients together in mortar and pestle except oil to obtain a fine paste. Heat oil in a pan. Add the spice paste and stir-fry for 10 minutes until fragrant. Add coconut milk. lime leaves, lemongrass, ginger, salt and sugar. Stir well. Add chicken and cook for 25 minutes over low heat; turn chicken a few times until chicken is half cooked. Transfer chicken to a roasting pan and pour sauce all over chicken. Preheat oven to 300 °F. Roast chicken for 15 minutes or until browned. To see the complete recipe, continue reading.

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How to Cook Sambal Roasted Chicken
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Chicken Recipe
Cuisine: Malaysian
Serves: 6 servings
Ingredients
For the spice paste:
  • 6 pcs shallots
  • 1½ inch ginger, slice into strips
  • 3 cloves garlic, crushed
  • 8 pcs dried red chili, seeded and soaked
  • 2 Tbsp. ground coriander
  • 1 Tbsp. cumin
  • 3 Tbsp. oil
For the chicken:
  • 1½ cup coconut milk
  • 4 kaffir lime leaves
  • 2 stalks lemongrass
  • 1 chicken, cut into halves
  • 4 slices ginger
  • 1½ tsp. salt
  • 1 Tbsp. Muscovado sugar
Instructions
How to cook Sambal Roast Chicken:
  1. Pound all the paste ingredients together in mortar and pestle except oil to obtain a fine paste.
  2. Heat oil in a pan. Add the spice paste and stir-fry for 10 minutes until fragrant.
  3. Add coconut milk. lime leaves, lemongrass, ginger, salt and sugar. Stir well.
  4. Add chicken and cook for 25 minutes over low heat; turn chicken a few times until chicken is half cooked.
  5. Transfer chicken to a roasting pan and pour sauce all over chicken.
  6. Preheat oven to 300 °F. Roast chicken for 15 minutes or until browned.

 

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Sambal Roasted Chicken