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Spatchcock Chicken with Nam Jim Gai
- Steps
- Ingredients
Steps
- Preheat oven to 180C.
- For the Spatchcocked Chicken, place all ingredients, except 2 tbsp oil, into a deep dish and mix to combine. Add chicken and toss to coat. Set aside in the fridge for 30-40 minutes or overnight if possible.
- Remove chicken from marinade and scrape away any solids. Place the chicken into a roasting tray, skin side up and drizzle with remaining oil. Roast in the oven for 45 minutes then remove from the oven and rest for 20 minutes before serving. Reserve pan juices to serve.
- For the Nam Jim Gai, place the coriander, shallots, chillies and garlic into a food processor and process until finely chopped.
- Place the grapeseed oil into a saucepan over medium heat. Once hot, add the coriander mixture and fry, stirring regularly, for 5-8 minutes or until the chillies have softened and begin to stick to the sides of the saucepan.
- Add most of the lime juice, fish sauce, sugar and salt and cook for a further 5-10 minutes, stirring occasionally to prevent the mixture sticking.
- Adjust the seasoning with remaining lime juice, fish sauce, sugar and salt, to taste.
- For the Nam Jim, place ingredients into a small bowl and mix until sugar has dissolved. Set aside.
- For the Herb Salad, place ingredients into a bowl and toss together gently.
- To serve, place the chicken on a large platter and spoon pan juices over the top. Top with a generous amount of Nam Jim Gai and finish with some Herb Salad and extra Nam Jim on the side.
