Let’s be honest! You can never have too many variations on roast chicken in your repertoire. This recipe is another chicken brick dish from the book, ‘The Best of Clay Pot Cooking’. I’m sure it would work well as a normal roast too but adjust timings appropriately. Chicken bricks always start from a cold oven.
1 medium onion
2 tbsp fresh coriander
3 garlic cloves
1 tbsp tamarind paste
1 chilli (or 2), seeded if you like it less spicy
1 anchovy fillet (or 1 tbsp fish sauce)
2 tbsp dark soy sauce
1 tbsp fresh lime juice
1/4 tsp salt
1/2 tsp black pepper
Blend all the ingredients (except the chicken) to a paste. Rinse the chicken and pat dry. Put the chicken on a plate and smear the inside with 1/3 of the paste. Smear the outside with the rest of the paste, cover loosely with cling film and leave in the fridge for 1-2 hours.
Transfer to a soaked chicken brick and place in a cold oven. Turn on the oven to 230C, 450F, gas mark 8 and cook for 1 hour 25 minutes. Remove the chicken and leave to rest for 10-15 minutes before carving. Pour the juices into a bowl. Just before serving, skim off any fat that has risen to the top, carve the chicken and pour over the remaining pan juices.
We served with roast potatoes and carrots, along with some broccoli which was steamed with chilli and seasoned with soy sauce, mirin and sesame oil.
Optional kitchen porn: