A Saturday night salad to die for, inspired by the great god Tom Kerridge. Such an amazing chef that I named my son after him: Kerridge Kendrick. Has a certain ring to it, doncha think?
This treat takes roast chicken to a whole new level although, as is the case with a lot of big Tom’s recipes in his ‘Best Ever Dishes’ cookbooks, it involves a lot of ingredients and a lot of stages.
But you know what, you’re worth it, aren’t you?
1 chicken, about 1.5kg in weight
1 tbsp ground turmeric
1 tbsp ground cumin
250g blanched unsalted peanuts
3 garlic cloves, grated
2 lemongrass stalks, finely chopped
5cm peeled galangal, peeled and grated (use ginger if you can’t find galangal)
1 can coconut milk
60ml ketcap manis (Indonesian sweet soy sauce)
2 tbsp chilli flakes
Finely grated zest of 1 lime
For the sour chilli jam
1 red pepper, deseeded and roughly chopped
2 red chillies, stems removed and roughly chopped (leave the seeds in if you like it very hot)
2 garlic cloves, grated
50ml white wine vinegar
50g caster sugar
1 tsp cornflour mixed with 1 tsp water
Juice of 1 lime
Pinch of salt
1. Mix together the turmeric, cumin and enough water to make a paste and rub it into the chicken. Put in a freezer bag and put in the fridge overnight.
2. Meanwhile, roast the peanuts for the satay sauce. Preheat the oven to 180C/Gas 4. Scatter the peanuts on a large oven tray. Roast until they are golden brown (around 8-10 mins). Remove from the oven and leave to cool.
3. When cold, put in a food processor and whiz to a coarse powder.
4. Wipe the food processor clean and blitz the garlic, lemongrass and galangal into a fine paste. Transfer to a bowl and mix in the coconut milk, ketcap manis, lime zest and chopped peanuts. Store until needed.
5. The next day, preheat the oven to 120C/Gas ½. Place the chicken in a roasting tin and pour over all of the marinade. Roast for around 1 ½ – 2 hours, basting halfway through.
6. When the juices run clear when you pierce the thickest part of the chicken thigh with a knife, turn the oven up to 200C/Gas 2 and cook for a further 20 mins. Remove the chicken from the oven and rest for 20 mins.
7. While the chicken is cooking, make the sour chilli jam by blitzing al the ingredients together in a food processor. Pour this mixture into a saucepan, bring to the boil and then add the cornflour/water mix to thicken the jam. Take off the heat add the lime juice and leave to cool.
8. Carve the chicken into pieces and serve with the chilli jam and salad (I made a salad with cous cous, mint and coriander leaves, sliced spring onions and roasted green pepper, sliced).