I got this recipe via e mail from CarolIn this recipe, squab chickens (baby chickens) are stuffed with lemon grass, lime leaves, and ginger, coated with a spicy marinade, then roasted until golden. The result is a dish of succulent golden chicken, paired with an exciting fusion of Asian flavors.
Ingredients: (Serves 4)
4 small squab chickens, weighing about 350-500g/12 oz-1 lb 2 oz
4 blades lemon grass
4 fresh kaffir lime leaves
4 slices fresh gingerroot
About 6 tablespoons coconut milk, for brushing
A mixture of freshly cooked wild rice and basmati rice, to serve
4 garlic cloves, peeled
2 fresh cilantro roots
1 tablespoon light soy sauce
Salt and pepper to taste
Fresh cilantro leaves
Preheat the oven to 190°C/375°F. Carefully wash the squab chickens and pat dry on paper towels. Place all the ingredients for the marinade in a blender and puree until smooth. Alternatively, grind to a paste using a mortar and pestle.
Rub the marinade mixture into the skin of the squab chickens, using the back of a spoon to spread it evenly over the skins. Place a blade of lemon grass, a lime leaf, and a piece of ginger in the cavity of each squab chicken.
Place the squab chickens in a roasting pan and brush lightly with the coconut milk. Roast in the preheated oven for 30 minutes. Remove from the oven, brush again with coconut milk, then return to the oven and cook for an additional 15-25 minutes, or until golden and cooked through, depending upon the size of the squab chicken. The squab chickens are cooked if the juices run clear when a skewer is inserted into the thickest part of the meat.
Serve the squab chickens with the pan juices pour over. Garnish with cilantro leaves and lime wedges and serve with rice.
Hope tis is inspiring and Iknow it will have flavor.
I guess I wont consider working for Sodexo.
NATE THE GREAT