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
-
Knorr South East Asian Spice Paste 600g 250.0 g
-
Coconut Milk 125.0 ml
-
Kaffir Lime Leaf 8.0 pc
-
Sambal Chilli Paste 75.0 g
-
Ghee 50.0 g
-
Chicken Leg, boneless 1.2 kg
Mashed Potato Preparation
-
Water 2.5 l
-
Milk 2.5 l
-
Butter 625.0 g
-
Nutmeg Powder 13.0 g
Sauteed Vegetable Preparation
-
Baby Carrot 10.0 pc
-
Asparagus 8.0 pc
-
Oil 1.0 tbsp
-
Salt, to taste
-
Some Pepper, to taste
Preparation
-
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.
-
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.
-
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.
-
Plating
- Plate the mashed potato and vegetables, with the chicken resting on the mashed potato. Drizzle the chicken with chicken juice.
