Wednesday, June 1, 2011

CSA Recipe: Thai Roasted Chicken

Hi everyone! I hope you had a great long weekend, with many grilled goodies and classy cocktails. Before the next round of CSA produce swings around I wanted to share the last of the successful recipes I invented from these last few months. This one is for Thai red chile roasted chicken. The actual inspiration was the Thai Guavas (which are similar to Asian pears) that we got last week, and which I had never even so much as glimpsed previously in the fringes of my fruit/veggie imagination. What to do, oh what to do!?!? This, that's what!

Thai Roasted Chicken

1 3-4 pound roasting chicken
2 tbs canola oil
1 tsp asian red chile flakes (NOT cayenne)
1 tsp salt
1/2 tsp pepper
2 stalks lemongrass, bruised
2 garlic cloves, smashed
1 lime, quartered
1 handfull cilantro stalks, rinsed
4 Thai Guavas, peeled and quartered
1 lb sweet potatoes cut in to 1/2" chunks
1 tsp canola
1/2 c chicken broth
dash of salt, chile flakes and pepper
1/2 c coconut milk
1/4 c water 
1 tbs lime juice
1 tsp rice vinegar
1 small dash fish sauce
1 minced garlic clove
2 stalks chopped + 1 stalk matchsticked green onions
salt and pepper to taste

1) Discard extra chicken bits (neck, giblets etc.) and mix the canola, chile flakes, salt and pepper together. Preheat the oven to 425 degree F.

2) Work the skin loose by the neck cavity and smear the chile oil mixture all around under the chicken's skin  (this can take some nimble hand work) and then spread the remaining oil and chile mix all over the outside (mostly, just for color). 

3) Stuff the chicken cavity with the bruised lemongrass, garlic cloves, quartered lime and cilantro stalks.

4) Tie the drumsticks together with kitchen twine, tuck the wings under the bird and set in a roasting pan, breast side up. 

5) Bake for 20 minutes.

6) Toss the sweet potatoes and guava with the canola and the tiny amount of chile flakes, salt and pepper. Add to roasting pan along with the chicken stock. Baste the chicken.

7) Bake for about 35 minutes more, or until the thigh temperature reads 165 degree, stirring veggies and basting once during that time. 

8) Pull from the oven (you'll want to let the bird rest for 15 minutes, which should give you plenty of time to make the pan sauce!)

9) Set the chicken aside on the cutting board to rest, and put the roasted veggies on a plate, leaving all of the drippings, juice etc in the pan.

10) Put the roasting pan on the stove (it's hot, be careful!) add the coconut milk, lime juice, rice vinegar, fish sauce and garlic. If the sauce is going to be too think, feel free to add 1/4 C water, or leave it out as need be (or add more!)

11) Over medium heat, stir and scrap up all the tasty browned bits to make the sauce. Reduce slightly for about 5 minutes. Taste for salt and pepper. Add the 2 stalks chopped green onions.

12) Carve the chicken - to plate, put some veggies, some rice, and some chicken on each plate. Top the chicken with some matchstick green onions and put a small cup of sauce on the side.

Who knows what glorious goodies I'll get in this next round, but while you wait, feel free to check out my art site at - if you know any galleries or other art spaces looking to show work, let me know! 

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