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Thai Spatchcock Chicken with Fragrant Rice
Delishar
Print Recipe
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Servings
4
Ingredients
Thai Spatchcock Chicken
1.6
kg
whole chicken
cleaned
1
heaping tbsp of Mekhala's Thai Seasoning
or you can use cajun/italian/curry etc
1-2
tsp
sea salt
or to taste
1/2
tsp
black pepper
1 1/2
tbsp
coconut oil
or olive oil
Turmeric Ginger Coconut Rice
2
tbsp
of Mekhala's Turmeric Ginger paste
2
cups
of rice
rinsed
200
ml
coconut milk
2-3
tsp
grated ginger
1
knotted pandan leaf
water to fill up to your rice cooker mark for 2 cups rice
To Serve
Lime wedges
Chopped cilantro
Instructions
Thai Spatchcock Chicken
To spatchcock a chicken, lay it on a cutting board with breast down.
Use a kitchen spears to cut and remove the back bone.
Flip chicken over, open and lay it as flat as possible on the cutting board.
Press firmly on breastbone to flatten.
Transfer to lightly greased baking tray.
Make a paste by mixing coconut oil, salt, pepper, and thai seasoning.
Massage the paste all over the top and inside part of the chicken.
Cling wrap it, and allow to marinate for an hour to 24 hours.
When ready, bake in middle rack of preheated oven of 200C for 50 minutes or until cooked.
Check by piercing leg, the juices should run clear.
Turmeric Ginger Coconut Rice
In your rice cooker, add rice, ginger, and coconut milk.
Top up enough water till your rice cooker marked 2 cups.
Stir in turmeric ginger paste.
Add pandan leaf.
Press cook.
Remove pandan leaf and fluff rice before serving.
To Serve
Squeeze some juice over chicken and garnish with chopped cilantro before serving.
Notes
Substitute for Mekhala's turmeric ginger paste: 1 tbsp grated ginger + 2 tsp grated turmeric / 1 tsp turmeric powder + 2 garlic cloves minced + 1/4 tsp salt