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Delishar

Thai Spatchcock Chicken with Fragrant Rice

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Servings: 4
Ingredients Method Notes

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

Method
 

Thai Spatchcock Chicken
  1. To spatchcock a chicken, lay it on a cutting board with breast down.
  2. Use a kitchen spears to cut and remove the back bone.
  3. Flip chicken over, open and lay it as flat as possible on the cutting board.
  4. Press firmly on breastbone to flatten.
  5. Transfer to lightly greased baking tray.
  6. Make a paste by mixing coconut oil, salt, pepper, and thai seasoning.
  7. Massage the paste all over the top and inside part of the chicken.
  8. Cling wrap it, and allow to marinate for an hour to 24 hours.
  9. When ready, bake in middle rack of preheated oven of 200C for 50 minutes or until cooked.
  10. Check by piercing leg, the juices should run clear.
Turmeric Ginger Coconut Rice
  1. In your rice cooker, add rice, ginger, and coconut milk.
  2. Top up enough water till your rice cooker marked 2 cups.
  3. Stir in turmeric ginger paste.
  4. Add pandan leaf.
  5. Press cook.
  6. Remove pandan leaf and fluff rice before serving.
To Serve
  1. 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