Name: Roast Chicken With Chilli Caramel Sauce
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 2 servings
Cuisine: Cooking Method
Ingredients: 15.00 ml butter; 1.00 chicken halved lengthways; 10.00 ml salt and freshly ground black pepper to taste; 125.00 ml water; 8.00 red chillies seeded and finely chopped; 5.00 cm fresh ginger julienned; 60.00 ml thai fish sauce; 60.00 ml lime juice

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Ingredients (8)

15.00 ml	butter
1.00	chicken — halved lengthways
10.00 ml	salt and freshly ground black pepper — to taste

Sauce: brown sugar

125.00 ml	water
8.00	red chillies — seeded and finely chopped
5.00 cm	fresh ginger — julienned
60.00 ml	thai fish sauce
60.00 ml	lime juice

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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.