Turmeric Whole Roast Chicken with Pickled Cucumber Salad

Name: Turmeric Whole Roast Chicken with Pickled Cucumber Salad
Prep time: 25 min
Cook time: 90 min
Total time: 115 min
Yield: 4 servings
Ingredients: 6 Baby cucumbers (sliced); 1 tsp Salt; 1 Shallot (thinly sliced into half moons); 0.5 Long red chilli; 1.5 tbsp Mirin; 1.5 tbsp Rice wine vinegar; 1 tbsp Sesame oil; 0.5 tbsp Toasted sesame seeds; 0.5 tbsp Dill (roughly chopped); 1 Organic Chicken; 1 tbsp Lemongrass paste; 3 Garlic (minced); 1 cm Ginger (minced); 3 tbsp Green curry paste; 3 tbsp Peanut oil; 2 tsp Turmeric; Salt (a pinch)

Yield4 servings

Prep time25 minutes

Cook time90 minutes

Total time115 minutes

Ingredients

Cucumbers

Chicken

Directions

1
Line a baking tray, covered in aluminium foil and a wire rack on top. Pre heat the oven to 180℃.
2
In a medium mixing bowl, combine the lemongrass paste, garlic, ginger, curry paste, peanut oil, turmeric and salt.
3
Pat the chicken down. On a clean plate, brush with the prepared turmeric paste on all sides of the chicken. Move onto the wire rack over the tray.
4
Bake in the oven for 70-80 minutes, basting 1-2 times during this period. Leave to stand for 15 minutes before cutting and serving on plates.
5
In a medium bowl, add the sliced cucumbers and salt. Mix well and leave to stand for minimum 10 minutes.
6
Add the shallots, chilli, mirin, rice wine vinegar and sesame oil, mixing well. Leave to stand for minimum 30 minutes but longer the better.
7
Just before serving, add the dill and sesame seeds.

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