The Night Market’s Baked Chicken & Slaw - Cuisine Magazine - From New Zealand to the World

Ingredients

• 1 whole chicken, about 1.3kg, spatchcocked
• 2 tablespoons vegetable oil
• 2 tablespoons dark muscovado sugar
• 2 teaspoons fine sea salt
• FOR THE MARINADE
• 2 banana shallots, peeled
• 3 garlic cloves, peeled
• 2½cm-piece ginger
• 5cm-piece fresh turmeric, peeled, or 1 teaspoon ground turmeric
• 1 tablespoon vegetable oil
• 1 teaspoon fine sea salt
• FOR THE SLAW
• 50g white sugar
• 300g red cabbage, thinly sliced
• 1 carrot, julienned
• 10 red radishes, thinly sliced
• 1 red onion, thinly sliced
• 1 cucumber, deseeded and julienned
• 100ml rice vinegar
• FOR THE SAUCE
• 3 banana shallots, peeled
• 5 tablespoons chilli paste (I recommend sambal badjak)
• 2 stalks lemongrass, trimmed
• 2 tablespoons coconut milk
• 1 tablespoon tamarind paste