Thai Spatchcock Chicken with Fragrant Rice
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