Tuesday, September 8
You can put it on the barbeque, and the original recipe suggests you would, but I think it's much better baked in the oven, and a lot less messy.
The best news is there's only a few ingredients, it takes about 5 minutes to prepare and under 30 minutes to cook (depending how much you cook of course) It's great cold also.
I make it mostly in warmer weather but it's good with a salad, or vegetables... use any cut of chicken although I think it's best with Maryland cut of chicken.
6 pieces chicken Maryland (whole thigh/leg)
6 cubes (or tb) palm sugar (around $2.20 in asian/international area of your supermarket - more common than you think!)
2 tb ground cumin
Preheat oven to 200 degrees c
Grease lipped baking tray with non-stick spray
Score chicken with knife in criss-cross fashion
In a mortar and pestle mix the cumin and palm sugar until well combined.
When I serve this to friends I also make a Nam Jin sauce (the original recipe I have included this) and it is yummy.
Firstly, break up with your hands equal amounts of thai basil and mint and lay down as your bed (you eat it with the chicken) lay your chicken down on top, and then serve with a side jug or bowl/spoon of Nam Jin Sauce to drizzle over the top.
In a food processor:
2 cloves garlic, crushed
3 large green chillies, seeded, chopped
2 coriander roots
2 tablespoons fish sauce
2 tablespoons grated palm sugar, extra
3 French shallots, chopped
¼ cup (60ml) lime juice
It truly must be tried. I have cooked this at least a dozen times, it's probably my most requested summer dish of friends.. and it's so easy too!
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