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Indonesian grilled spatchcock with kaffir lime sambal
Serves 3-4 Starters and mains
Ingredients
- pestle and mortar
For the marinade
- 4 long red chillies, deseeded
- 1 bird’s eye chilli
- 3 candlenuts
- 1⁄4 red onion, peeled
- 1tsp shrimp paste
- 3 garlic cloves
- 1⁄2 lemongrass stick, finely chopped
- small knob fresh galangal, peeled and sliced
- small knob fresh ginger, peeled and sliced
- small knob fresh turmeric, peeled and sliced
- 1 kaffir lime leaf
- 1⁄2tsp ground coriander
- 1⁄4tsp ground white pepper
- 1⁄4tsp ground nutmeg
- 50ml vegetable oil
- 2tsp salt
- 4tsp caster sugar
For the spatchcocks
- 2 spatchcock chickens
- 1tbsp vegetable oil
For the kaffir lime sambal
- 3 long red chillies, deseeded
- 1 bird’s eye chilli
- 1 garlic clove
- 1⁄4tsp shrimp paste
- 5g palm sugar, grated
- 1⁄4tsp salt
- juice 1⁄2 lime
- 2 kaffir lime leaves, finely shredded
Method
To make the marinade, place everything in a blender and whizz to a smooth paste.
Transfer to a large saucepan and slowly cook until it turns an amber colour and the oil starts separating from the solids (this may take up to 20 minutes) then allow to cool completely.
Massage the spice paste into the spatchcocks, coating evenly. Place in the fridge to marinate for at least 3 hours or overnight.
Place a chargrill pan over a medium heat and brush the spatchcocks with vegetable oil. Grill them skin-side down for 6-8 minutes. Turn over and grill for a further 6 minutes or until cooked.
Place on a chopping board and allow to rest for a few minutes.
To make the kaffir lime sambal, pound everything together with a pestle and mortar.
To serve, cut a cucumber and a lime into wedges. Chop each spatchcock into 2 breasts and 2 whole legs. Serve with the sambal, cucumber and lime wedges on the side.
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