Asian-Style Baked Chicken with Mashed Potatoes and Garden Salad
Looking for a new way to cook chicken? Try this baked chicken recipe with the right zing to spice things up. It’s a taste so good that your diners will be saying, “Winner, Winner, Chicken Dinner!”
Ingredients
Baked Chicken Preparation
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Coconut Milk 125 ml
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Kaffir Lime Leaf 8 pc
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Sambal Chilli Paste 75 g
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Ghee 50 g
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Chicken Leg, boneless 1.2 kg
Mashed Potato Preparation
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Water 2.5 l
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Milk 2.5 l
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Butter 625 g
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Nutmeg Powder 13 g
Sauteed Vegetable Preparation
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Baby Carrot 10 pc
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Asparagus 8 pc
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Oil 1 tbsp
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Salt, to taste
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Some Pepper, to taste
Preparation
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Baked Chicken Preparation
- In a mixing bowl, mix spice paste, coconut milk, chicken seasoning powder, lime leaves, sambal chilli, ghee and chicken legs. Mix well and marinate overnight.
- Preheat the oven to 160°C, and cook the chicken for 25 minutes.
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Mashed Potato Preparation
- Boil water and milk in a pot, and add in the potato flakes, butter, and nutmeg powder. Stir over low heat, and set aside once it has cooked.
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Sauteed Vegetable Preparation
- In a separate pot, heat water to lightly blanch the carrots and asparagus for 1 minute. Remove and saute with oil. Season to taste.
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Plating
- Plate the mashed potato and vegetables, with the chicken resting on the mashed potato. Drizzle the chicken with chicken juice.
