I served this as a complete meal with Cauliflower Mash with out the rosemary this time round as it may not pair well with this Asian influenced recipe. I used the same method of preparing my Baked Sambal Chicken Wings to get my chicken to be crispy. However, this time round I parboiled it in spiced broth. Turned out better than expected! The chicken had a crispy exterior, and falls off the bone when you bite into it. It was so yummy on it’s own, it didn’t really need a sauce/glaze to go along with. But I was afraid the whole meal might be a little dry and seemed incomplete without an accompanying sauce. The glaze can be used for anything really… Pork chops, fish fillet, chicken, duck, and even shrimp! It’s sweet, savory, sour, and spicy, all the good stuff rolled into one sauce! This recipe is a winner, a keeper, and will definitely be repeated in the Kay household! My little ones loved the chicken too!
Ingredients (serves 2)
Baked Turmeric Chicken
- 4 skin-on chicken thighs
- 1 heaping tsp turmeric powder
- 1 heaping tsp coriander powder
- 1/2 tsp ground white pepper
- salt
Thai Style Glaze
- 1/2 cup low sodium chicken broth
- 1 tbsp grated old ginger
- 1 tbsp grated blue ginger or galangal
- 1 small shallot, finely sliced
- 1 large clove garlic, minced
- 1 tbsp fish sauce
- 1 tbsp soy sauce
- 1 tbsp brown sugar
- 1 tbsp tamarind pulp/paste
- 1-2 chilli padi, seeded and minced
- 1 tbsp finely chopped lemongrass
- cornstarch slurry
Grilled asparagus
- 1 packet of asparagus
- Salt and pepper
Preheat oven to 230C.
Bring a pot of water enough to parboil chicken to boil.
Season with salt, white pepper, turmeric, and coriander powder.
Taste it, it should be salty like sea water.
Parboil for 10 mins.
Place chicken on wire rack skin side up on a lined baking sheet (for easier clean up).
Let it drip dry for 5 mins, then pat dry with a paper towel.
Bake for 40 mins in 230C, turn and bake for another 10 mins.
To make the sauce, put all the ingredients needed for the sauce in the sauce pan.
Bring to boil, then let it simmer and reduce.
Adjust taste to your preference.
Then add cornstarch slurry to thicken sauce.
To grill the asparagus.
Clean and remove the tough part of the asparagus.
Heat grill pan on med high heat, and spray on some cooking oil.
When hot, turn heat to med, place asparagus on grill, season with salt and pepper, then cover for 2-3 mins)
Toss to grill the other side until asparagus is tender.
Set aside until ready to plate.
Serve with Cauliflower Mash, and sauce at the side.
Bon appetit!!
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