Chicken inasal
- Rex De Guzman
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Serves 2
A challenge
Prep: 40 mins
Cook: 30 mins
plus 4 hrs marinating
A star rating of 5 out of 5.2 ratingsRate
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Set yourself a cook's challenge with our Filipino-inspired chicken inasal. It's packed full of zingy flavours, from lime and lemongrass to ginger and garlic
Gluten-free
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Ingredients
Nutrition
Units:
MetricUS
-
2 poussin
spatchcocked
-
60ml achuete oil
(see tip below)
-
1 banana leaf
to serve
-
1 spring onion
sliced, to serve
For the marinade
-
1 garlic bulb
roughly chopped
-
30g ginger
peeled and roughly chopped
-
1 red onion
roughly chopped
-
2 lemongrass stalks
roughly chopped
-
8 black peppercorns
-
1 lime
juiced
-
1 lemon
juiced (or 100ml calamansi juice to replace both the lemon and lime juice)
-
1 tbsp soft brown sugar
-
200ml cane vinegar
-
2 bay leaves
For the basting butter
-
2 garlic cloves
crushed
-
100g salted butter
softened
-
1 lemon
juiced
-
1 tsp soft dark brown sugar
-
2 tbsp achuete oil
(see tip, below)
For the sinamak
-
1 bird's-eye chilli
finely chopped
-
1 tsp ginger
finely chopped
-
1 garlic clove
finely chopped
-
1 tbsp finely chopped shallot or red onion
-
40ml cane vinegar
-
2 peppercorns
For the sawsawan (sauces)
-
soy vinegar
to serve
-
achuete oil
to serve
-
atchara
to serve (see 'goes well with' below)
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Nutrition: Per serving
- kcal1198
- fat89g
- saturates38g
- carbs43g
- sugars31g
- fibre4g
- protein54g
- salt1.4g
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Method
-
step 1
Score the legs of the poussins and remove the wishbones. Make the marinade by combining all the ingredients in a bowl, add the poussin, cover and chill. Leave to marinate for at least 4 hrs.
-
step 2
To make the basting butter, mix the garlic with the softened butter. Add the lemon juice, soft dark brown sugar and achuete oil for colour. Mix well.
-
step 3
Heat the oven to 190C/170C fan/gas 5 and heat a griddle pan over a medium high heat. Remove the chicken from the marinade and pat dry. Season and coat with the achuete oil. Put upside-down on the griddle for 5 mins until the skin is crisp and golden, then flip over and transfer to the oven for 20-30 mins until cooked, checking and basting occasionally with butter. Leave to rest for 5-10 mins before serving.
-
step 4
While the poussins are grilling, make the sinamak by mixing all the ingredients together in a bowl. Set aside.
-
step 5
Cut the banana leaf into two 25 x 12cm rectangles using scissors. Run them under water, then toast in a dry pan, lightly blow torch or grill until toasted (this releases the natural oils and makes the leaf shiny). To serve, put the toasted banana leaf on a plate, top with a poussin, a spoonful of the atchara, a sprinkling of spring onions and serve the sauces and sinamak alongside.
RECIPE TIPS
HOW TO MAKE ACHUETE OIL
To make achuete oil, mix 1 tbsp annatto seeds with 150ml olive oil in a small pan. Bring the oil to a simmer, turn off the heat and leave to infuse for 3 mins. Strain into a jar through a fine mesh sieve.
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A star rating of 5 out of 5.2 ratings
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