Laotian Spiced Roast Chicken Recipe

Number of serving: 4

Preparation time: 15 minutes

Total Cooking time: 50minutes

Ingredient A:
1 cup (25ml / 8 fl oz) unsalted roasted peanuts, coarsely chopped
3 tablespoons lime juice
2 teaspoon chopped fresh stint
3 tablespoons chopped fresh coriander leaves

Ingredient B:
3 small dried red chilies
1 teaspoon fennel seeds
1 teaspoon cumin seeds
1 teaspoon coriander seeds
1/2 teaspoon salt

Ingredient C:
1 tablespoon vegetable oil
2 chopped onions
2.5 g (8 oz) pork meat
1 chicken (1.5 kg / 3 lb), remove skin and excess fat
2 cloves garlic, grated
1 teaspoon oil
cup (12.5 ml / 4 fl oz) coconut milk

Preheat the oven to 180C (350F). Heat the oil in a wok over medium heat; put in the onion stir for 3 minutes or until light brown. Put in the mince and stir for 10 minutes or until the pork is golden. Change to low heat; stir in ingredient A, slightly mixed and remove from heat. Process ingredient B in a food processor until becomes powder. Wipe the whole surface of chicken with garlic. Fill the chicken cavity with the pork mixture. Seal the cavity opening with a wooden skewer. Secure the legs with kitchen string. Apply and spread the chicken with little bit of oil, followed by the chili spice powder. Bake the chicken for 25 minutes. Remove the chicken from the oven and sprinkle plenty of pan juices and coconut milk over chicken. Then, bake for another 35 minutes, or until the chicken is done. Ready to serve.

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