What is better than a roasted chicken? This is a great recipe for a
roasted chicken with a Singapore twist. We met the author in Bali and bought
her cookbook. The recipe is called: Whole Roasted Chicken in Tamarind Butter Sauce, it is from The Spice Merchant’s Daughter by Christina Arokiasamy.
We started with some Leftover Pasta and then had a Tomato and Burrata Salad.
I, probably not wisely, but intensely love Chicken Skin. This one was perfectly
crusty and delicious!
Whole Roasted Chicken in Tamarind Butter Sauce
From The Spice Merchant’s Daughter by Christina Arokiasamy
My mother was celebrated for her roasted chicken, which was tender and
flavorful right to the bone. She first made this recipe for one of our regular
customers at our spice stall and soon enough could hardly keep up with the
orders. I enjoyed standing beside her as she made it, watching the palm sugar,
butter, and tamarind as they caramelized. In this recipe, we never used the reserved
juices from the pan as the tamarind sauce was so delicious on its own. However,
you may serve the reserved sauce on the side if you wish. Just before
serving, my mother would sprinkle in a handful of fried chiles for an extra kiss of flavor. serves 6 »
serving, my mother would sprinkle in a handful of fried chiles for an extra kiss of flavor. serves 6 »
Chicken
2 TEASPOONS CORIANDER SEEDS
4 STAR ANISE
ONE 4-INCH CINNAMON STICK
2 GARLIC CLOVES, PEELED
'A CUP SOY SAUCE
ONE 41/2- TO 5-POUND WHOLE CHICKEN
Sauce
1 TABLESPOON
UNSALTED BUTTER
1/2 CUP
PLUS 2 TABLESPOONS TAMARIND LIQUID
2 TABLESPOONS
FISH SAUCE
1/4 CUP SOY SAUCE
1/4 CUP SOY SAUCE
½ CUP PALM SUGAR SYRUP (OR BROWN SUGAR
1/2
TEASPOON CAYENNE
Tammarind Liquid
MAKES 2 CUPS
Put half of a 14-ounce block of tamarind in a medium bowl. Add 2 1/2
cups hot water and allow the tamarind to sit for 10 minutes to soften. Using
your fingers, squeeze the tamarind block (like you would squeeze a sponge)
until the pulp separates from the seeds and dissolves in the water. Strain the
tamarind liquid into a medium bowl. Discard any seeds and pulp that have not
dissolved. The strained tamarind liquid should be reddish brown. Store tamarind
liquid in the refrigerator for up to 1 week or in the freezer for up to 3
months.
Palm Sugar Syrup
MAKES 1 CUP
To facilitate using a small amount of palm sugar at a time, make liquid
palm sugar by cooking an 8-ounce block of palm sugar in 1 ½ cups water over
medium heat until melted, without stirring. The syrup is ready when large
bubbles appear on the surface. Let it cool before pouring it into a glass jar.
Refrigerate for up to 2 weeks. You may substitute Lyle 's Golden Syrup
(available at gourmet markets) or brown sugar for palm sugar, although the
taste will not be as mellow
To prepare the marinade, put the coriander, star anise, and cinnamon in
a skillet over medium-low heat. Cook for 1 to 2 minutes, until fragrant and
slightly darkened. Set aside to cool.
Put the toasted spices, garlic, and soy sauce in a food processor or
mini-chopper. Blend until you have a smooth paste.
Put the chicken in a glass baking dish and pour the marinade over the
chicken, rubbing inside and out with the spices. Cover and refrigerate for at
least 6 hours,
preferably overnight.
preferably overnight.
Preheat the oven to 375°F. Put the chicken on a rack, reserving the
marinade, and then place the rack on top of a baking pan. Fill the pan with 1/2
inch of water.
Roast the chicken for 1 hour, basting the chicken with the reserved
marinade every 20 minutes.
Roast for 30 minutes longer without basting, until the juices run clear
when you prick the thigh with a fork. Remove the chicken from the oven and
allow to rest for 10 minutes before carving.
While the chicken is resting, put a saucepan over medium heat. Add the
butter, tamarind liquid, fish sauce, soy sauce, and 1/4 cup water and bring to
a boil. Add the palm sugar syrup and cayenne, stirring gently to dissolve the
sugar. Bring to a boil and cook for 3 minutes, until the sauce is deep reddish
brown in color and slightly thickened.
Carve the chicken, arrange the pieces on a platter, and pour the sauce
over them.
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