Name: Aromatic butterflied chicken
Yield: Serves 4-6
Ingredients: 1 lemongrass stem, white part only, thinly sliced; 1 tablespoon grated palm sugar (jaggery) or light brown sugar; 2 tablespoons extra virgin olive oil; 4 kaffir lime leaves, thinly sliced; 90 g (3¼ oz/1 bunch) coriander (cilantro); ½ teaspoon sea salt; ½ teaspoon ground white pepper; 1 x 1.6 kg (3 lb 8 oz) whole chicken; 2 long green chillies, coarsely chopped; 2 cm (¾ inch) piece fresh ginger, coarsely chopped; 1 teaspoon sesame oil; 45 g (1½ oz/⅓ cup) coarsely chopped macadamia nuts; 1 lime, quartered; ¼ red onion, coarsely chopped

Preparation info

Serves
4-6

Difficulty
Easy

Appears in

A Simple Table

By Michele Cranston

Published 2016

About

For this recipe, I’ve given instructions for cooking the chicken in the oven, but you could just as easily cook it in a covered barbecue over a low to medium heat.

This is a really delicious way to cook chicken and if I have friends over I usually double the recipe and cook two chickens. If you are time poor, you can make the paste and prepare the chicken the day before.