murphyscreek
Veteran
Ingredients
2 Chicken marylands
Paste:
6 dried red chillies
3 birdseye chillies
knob of grated galangal
5 kaffir lime leaves (stems removed)
3 shallots
1 stalk chopped lemongrass
1/4 cup sugar
1/3 cup coconut milk
1/2 tsp ground pepper
1 tsp ground coriander seeds
1 thumbnail size piece belanchal
1 tbsp vegetable oil
1 tbsp kecap manis
Juice of 1 lime
Next day additions: 1/3 cup coconut flakes, lime juice
Method
Process paste ingredients until thoroughly combined. Marinate chicken pieces in paste overnight. Next day, remove most the marinade but reserve. Place chicken on a roasting rack, and allow to come to room temperature. Meanwhile, put reserved marinade in a pot with coconut flakes and extra lime juice and reduce until a thick paste. Preheat oven to 130 degrees, and put chicken in for half an hour, then turn temp up to 220 degrees and roast till chicken nearly cooked. Remove chicken, spread paste over the top and grill/broil under a high heat till paste starts to char. Remove, serve with rice and fresh lime.