PANDAN CHICKEN (oven roasted)
PANDAN CHICKEN (oven roasted)
gluten-free|low carb|southeast asian|oven
YIELD: 5-6 servings
PREP TIME: 20 mins
MARINADE: 30 mins
COOK TIME: 15 mins
Ingredient/Recipe notes:
- This recipe emphasizes the importance of choosing smaller scale farms for chickens without additional growth hormones and antibiotic use.
- Palm sugar is now commonly sugar from coconut nectar and they come in varying degrees of quality, choose a reliable supplier and ask them to confirm it is not diluted with refined sugar (or as little as possible!).
INGREDIENTS
350g No added-hormone and antibiotics chicken thigh
16 pcs Pandan Leaves
1 tsp high smoke point oil (i.e. coconut / organic canola)
MARINADE
4 pcs coriander roots, chopped
2 cloves garlic, minced
1 1/2 Tbsp coconut milk
1 Tbsp tamarind juice
1 1/2 Tbsp organic soy sauce
1/2 Tbsp palm sugar
SWEET SOY DIPPING SAUCE
2 tsp organic canola oil
2 tsp tamari (organic soy sauce)
1 ½ tsp coconut sugar
¼ cup filtered water
DIRECTIONS
In a bowl, mix all marinade ingredients until the palm sugar dissolve.
Cut the chicken thighs into bite size.
In a bowl, mix chicken pieces with marinade until evenly coated. Let sit for 30 min.
Pre-heat the oven to 180C.
Wrap marinated chicken: Twist the thick end of the pandan leaf around (with both ends sticking out to opposite sides) to create a triangular pocket where you can put a piece of marinated chicken.
Wrap the pandan leaf around the chicken, which will resemble a 3D triangle, and secure by looping the ends of the leaves into the pocket. Cut off any excess leaf, use a toothpick to fix. Repeat for all.
Brush oil on the surfaces the pandan leave with a pastry brush.
Put into the middle rack of an oven and bake for 15 mins. Or until the pandan leaves change colours and crisps up a little.
Unwrap the pandan leaves and enjoy the fragrant aromas and flavours!
