SMASHED CHICKEN WITH GREEN CHILLI SAMBAL

Prep:
25 minutes
Cook:
30 minutes
Serves:
4

Ingredients

For the sambal:

10 Green Chilli roughly chopped

2 Garlic Clove peeled

1 tablespoon Caster Sugar

1/2 teaspoon Salt

50 mls Lime Juice

For the green chilli chicken:

4 Chicken Legs

6 Garlic Cloves, finely chopped

3 lemongrass stalks, finely chopped

1 tablespoon Farro whole cumin seeds, toasted and coarsely ground

1 tablespoon Farro ground turmeric

1 tablespoon Farro coriander seeds, toasted and coarsely ground

40 grams Ginger, peeled and finely chopped

1/4 Ground white pepper

Serving suggestions:

Coconut Rice

Green Cabbage

Fresh mint leaves

Method

For the sambal: Place the chillies and garlic in a food processor and process into a coarse paste

Heat 2 tablespoons of cooking oil in a frying pan or small wok over medium heat. Add the chilli mix, sugar and salt and cook for 5 mins. Remove the pan from the heat and stir in the lime juice, allow it to cool to room temperature

Transfer the samba to a clean jar. It will keep for a week in the fridge

For the chicken: Preheat oven to 220°C

Place the lemongrass, garlic, turmeric, coriander seeds, cumin seeds, ginger and pepper in a large bowl and mix well

Place the chicken in the bowl and rub the marinade all over the chicken. Cover and refrigerate overnight ideally, but if you are pressed for time, marinate for at least 1 hour

Heat oil in a large, heavy-based, ovenproof frying pan. Place the chicken into the pan, skin-side down, and fry until golden brown. Turn the chicken over and transfer the pan to the oven and cook for 30 mins, basting the chicken throughout cooking

Remove the chicken from the oven when cooked and allow the chicken to rest for 5 mins. Place the chicken on a wooden chopping board and then smash the chicken hard with a pestle. The meat should be torn and softened and becomes easier to eat

Serve the chicken with the samba slathered over top