Clay's Kitchen : Cambodian Recipes

Cambodian Recipes

© Copyright 1995-2017, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA

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Spicy Roast Chicken


1 tablespoon peanut oil
2 medium onion, chopped
½ pound pork, minced
½ cup unsalted roasted peanuts, roughly chopped
3 tablespoons lime juice
1 tablespoon fresh mint, chopped
2 tablespoons fresh cilantro, chopped
3 small dried red chiles
1 teaspoon fennel seeds
1 teaspoon cumin seeds
1 teaspoon coriander seeds
¼ teaspoon salt
3 pound whole chicken
2 cloves garlic, crushed
1 teaspoon oil
½ cup coconut milk

Preheat the oven to moderate 350°F.

Heat the oil in a wok and add the onion and cook over medium heat for 3 minutes or until golden. Add the mince pork and cook for 10 minutes or until the pork is brown. Remove the wok from the heat, stir in the peanuts, lime juice, mint and cilantro, and allow the mixture to cool slightly.

Place the chilies, fennel, cumin and coriander seeds, and salt in a food processor or mortar and pestle and process until a powder is formed.

Remove any excess fat from the chicken, rub the skin and inside cavity with the garlic. Stuff the opening with a wooden skewer and tie the legs together with kitchen string. Brush the outside of the chicken lightly with the oil. Rub the skin of the chicken with the chili spice mixture. Place the chicken on a rack in a baking dish and bake for 20 minutes.

Remove the chicken from the oven and baste it with the coconut milk and pan juice. Bake it for another 40 minutes, basting frequently until the chicken is tender. Remove the skewer and string before serving.


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