Friday, July 27, 2012
Um... Another "Best Chicken Ever" and a Thai Coleslaw
I know I know. Everyone calls everything "the best..." I have done it myself. This chicken was really good though. I swear it is worth making and I will make it again. One of the best parts is that it only marinates for 2 hours.
I love the fact that it has toasted coconut in it. Not that fake stuff with all the sugar. The real stuff.
Just listen to me for once and make this. Go ahead...
On another note, I decided to join in on the Kitchen Play bandwagon and enter the Cutco Cutlery Progessive Party. I chose Thai-Style Cabbage Salad from Dorothy at Shockingly Delicious. It WAS shockingly delicious.
I didn't change anything BUT next time I will use lime juice instead of lemon juice to see how it taste. I loved this recipe more than words can say.
LOVED the fact that I got to use up some mint. Have I ever told you about my mint "garden"? Hmmmm.
Loved this one big time.
MALAYSIAN SPATCHCOCKED SPICY GRILLED CHICKEN
1 chicken (3-1/2 to 4 pounds)
For the marinade:
1/4 cup grated coconut (fresh or dried)
6 cloves garlic, peeled and rough chopped
2 shallots, peeled and rough chopped
2 stalks lemongrass, trimmed and rough chopped
2 inches fresh ginger, peeled and rough chopped
2 hot red chilies, like jalapenos or horn peppers, seeded and rough chopped (for spicier chicken, leave the seeds in), or 2 tablespoons Malaysian chili paste
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon turmeric powder
2 teaspoons salt
2 tablespoons diced red or yellow bell pepper (optional)
2 teaspoons toasted sesame seeds (optional)
fresh calmonsis or lime wedges for squeezing
Kelantan is Malaysias northeastern-most provincea lush hinterland famed for its rice paddies, fishing villages, and above it its Thai-influenced cuisine. (Thailand lies just to the north.) Not surprisingly, the local grilling reflects a marked Thai influence in the form of marinades enriched with coconut and chilies. (Of course, youll also taste lemongrass, shallots, and fresh turmericingredients popular throughout the entire Malaysian peninsula.) Theres one technique here you may not previously have seendry-frying the grated coconut to give it a toasted flavor. Ive made the process optional, but the chicken will definitely be richer because of it. Heres how a Kelantan chef working in Kuala Lumpur named Fandi prepares it, and if youve ever found grilled chicken to be bland or mono-dimensional, this one will light up your mouth like an Independence Day sky.
1. Spatchcock the chicken, following the instructions on page 000. Make 2 deep slashes to the bone in each leg and thigh. Fold the wingtips back behind the wings. Place the bird in a non-reactive baking dish just large enough to hold it.
2. Make the marinade. Place the dried shredded coconut in a dry cast iron or stainless steel skillet (not nonstick) and cook it over medium heat until browned and fragrant, stirring with a wooden spoon to prevent scorching. Transfer the coconut to a bowl to cool.
3. Place the garlic, shallots, lemongrass, ginger, chilies, coriander, cumin, turmeric, and salt in a heavy mortar and pound to a paste with a pestle. Pound in the toasted coconut and about 3/4 cup cool waterenough to obtain a thick but pourable paste. Alternatively, puree the marinade ingredients in a food processor. Again, add water as needed to obtain a thick but pourable paste. Spoon this mixture over the chicken, forcing it into the slits in the legs, turning the bird to coat well on both sides. Marinate the chicken for 1 to 2 hours in the refrigerator.
4. Set up your grill for direct grilling and preheat to medium. Brush and oil the grill grate.
5. Drain the chicken and arrange it on the grill grate bone side down. Grill until golden brown and cooked though, 15 to 20 minutes per side, turning half way through. Move the chicken as needed to dodge any flare-ups. To check for doneness: use an instant read meat thermometer inserted into the thickest part of the thigh but not touching the bone: the temperature should be about 170 degrees. Alternatively, make a cut in the chicken meat where the thigh connects to the body: there should be no traces of red at the bone.
6. To serve, transfer the chicken, skin side up, to a platter. Sprinkle the top with sesame seeds and diced bell pepper (if using). Serve with calamansis or lime wedges for squeezing and Malaysian Peanut Sauce if desired.
Note: you can also indirect grill the chickena processes which, although, not traditionally Malaysia, has the advantage of eliminating all risk of flare-ups. Set up your grill for indirect grilling and preheat to medium. Place the chicken skin side up in the center of the grate over the drip pan. Indirect grill the chicken until browned and cooked through, 40 to 60 minutes
Thai-Style Cabbage Salad
by Dorothy of Shockingly Delicious
4 tablespoons lemon juice (I used Meyer lemon juice because I had it)
1 tablespoon plus 1 teaspoon peanut oil
1 tablespoon plus 1 teaspoon brown sugar
2 teaspoons Thai fish sauce (see note below)
1 green cabbage, finely shredded
5-6 leaves kale (I used Redbor magenta kale, but use your favorite variety)
1 small red onion, sliced extremely thinly (see note below)
3 peeled and grated carrots
1/2 cup chopped fresh mint leaves
1/2 cup chopped fresh cilantro leaves
1.In a large mixing bowl, stir together the lemon juice, oil, sugar and fish sauce until the sugar is dissolved. Add the cabbage, kale, onion, carrot, mint and cilantro and toss well. The dressing will coat the ingredients very lightly; there will not be a pool of dressing in the bottom of the bowl. Throw in a handful or two of peanuts, toss again, and serve.