Malaysian-style spicy roast chicken (Ayam percik)

Originating from Kelantan on the east coast of the Malay Peninsula, this is a traditional chicken dish that is cooked over low heat.

Ingredients

8 chicken thigh cutlets (190gm each)

1½ tsp each caster sugar, ground chilli, turmeric and coriander

125 ml (½ cup) vegetable oil

4 reserved lemongrass tops, bruised

2 tbsp tamarind purée

250 ml (1 cup) coconut milk

2 tbsp brown sugar

Micro coriander

Lemongrass and chilli paste

4 lemongrass stalks, white part only, coarsely chopped, tops reserved

5 each garlic cloves and golden shallots, coarsely chopped

3 long red chillies, coarsely chopped

30 gm ginger, coarsely chopped

5 candlenuts or macadamias, coarsely chopped

place chicken in a large bowl. Sprinkle over combined sugar and spices. Drizzle with 2 tbsp oil, season to taste and toss to combine. Cover; refrigerate for at least 30 minutes, or overnight.

For lemongrass and chilli paste, place ingredients in a food processor and process to a rough paste.

Heat 1 tbsp oil in a large, ovenproof frying pan over medium heat. Sear chicken, turning occasionally, until browned (4-6 minutes); transfer to a large plate. Add remaining oil, paste, lemongrass tops and tamarind to pan; cook, stirring frequently, until fragrant (3-4 minutes); stir in 200ml water and coconut milk and brown sugar; bring to the boil.

Meanwhile, preheat oven to 180˚C. Add chicken to tamarind mixture; bake, uncovered, until chicken is cooked (30 minutes). To serve, transfer to a serving bowl and scatter with micro coriander.