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Turmeric Roast Chicken With Cardamom-Coconut Jasmine Rice

Blossom Lady
Jun 02, 2024 10:19 AM
Turmeric Roast Chicken With Cardamom-Coconut Jasmine Rice

The flavors of this dish are heavily influenced by the flavors of Southeast Asia, specifically Thailand. On my first trip there last fall, I came across many stalls in Krabi serving grilled chicken thighs and drumsticks on skewers, bone and all. These were generously seasoned and surprisingly not spicy. A side of perfumy, coconut rice was my go-to at all times. This spatchcocked chicken cooked in the oven with high heat captures some of those grilled flavor notes as the skin begins to char and blister. The cardamom-coconut jasmine rice pairs beautifully, lending a subtle sweetness to balance the chicken’s deep savoriness.

For the turmeric roast chicken:
  • Kosher salt, for brining and seasoning
  • 4 to 5 pounds chicken, spatchcocked
  • 1 nub fresh turmeric, grated (or 2 teaspoons ground turmeric)
  • 5 cloves garlic, grated
  • 1 tablespoon fish sauce
  • 1/2 teaspoon ground white pepper
  • 2 teaspoons chicken powder or bouillon
  • 1 tablespoon fresh lime juice
  • 1 tablespoon granulated sugar
  • 1 stick (4 ounces) cold, salted butter, halved, then cut in half vertically into four planks

For the coconut rice:
  • 2 teaspoons extra-virgin coconut oil
  • 1/2 teaspoon ground cardamom
  • 1 bay leaf
  • 2 cups jasmine rice
  • 2 teaspoons Diamond Crystal kosher salt
  • 2 tablespoons granulated sugar
  • 2 cups coconut water
  • 2 cups full-fat coconut milk
Prep Time:
135 minutes
Cook Time:
70 minutes
Total Time:
205 minutes
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