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Roast Chicken With Chilli Caramel Sauce

Preparation time: 20

Cooking time: 30

Ingredients
15 ml butter
1 free-range chicken, halved lengthways
10 ml salt and pepper to taste
250 ml Sauce: brown sugar
125 ml water
8 long red chillies, seeded and finely chopped
5 cm fresh ginger, cut into julienne strips
60 ml Thai fish sauce
60 ml lime juice

Method:
Preheat the oven to 200 °C. Rub the butter into the chicken halves and season with salt and pepper. Place the chicken halves in an oven pan and roast for 30 minutes or until done.

Sauce
Heat the sugar and 60 ml of the water in a saucepan until the sugar starts to caramelise. Add the chillies, ginger and remaining water and stir continuously to prevent it burning. Add the fish sauce and lime juice and simmer for 1 minute while stirring continuously. Keep the sauce warm.

Transfer the chicken halves to two plates and drizzle with the sauce. Serve with lime wedges, a green salad and rice noodles.

Recipe From : YOU January 13, 2006

Recipe from YOU : January 13, 2006 See what YOU has in store this month. Subscribe now and save!

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