Pot-roasted spiced chicken from Winter Food by Jill Norman
Chicken is more usually flavoured with the warm spices of India — cumin, cardamom, cloves — but from time to time I prefer to use the refreshing citrus flavours of southeast Asia. Most of these...
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Cooking tools:
- Dutch oven
- Stove
- Chef's knife
- Cutting board
- Mixing bowl
Ingredients
- 2 shallots, chopped
- 25 g galangal, chopped
- 4 stalks lemongrass, lower white part only, finely sliced
- large handful of coriander leaves
- 3 tablespoons sunflower oil
- salt
- 1 chicken, weighing about 1.5 kg
- 6 kaffir lime leaves
- 4 tablespoons lime juice
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