Roast Chicken With Chilli Caramel Sauce

Recipe from: 1/13/2006 12:00:00 AM

Ingredients 9
Servings 2
Time 20

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

30
 
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.

 

Read more on: poultry  |  roast
 

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