I was craving for Indonesian Ayam Panggang, and had to come up for a gluten-free version. Javanese coconut sugar and honey did a good job in subbing for the classic Indonesian soy sauce.
INGREDIENTS
For Roast Chicken:
Boneless Chicken Thighs, 500 gram
Shallots
Garlic
Coriander Powder
Bay Leaves
Turmeric
Lemongrass
Lime Water, and for garnish
Olive Oil
Salt and Pepper
Honey, for roasting, 2 tbsp
Butter, for roasting and lining the tin, 3-4 tbsp
For Sambal / Chili Paste:
Torch Ginger, 1 bud, cut and chopped
Garlic, 8-10 cloves, chopped
Thai Red Chilli, 4 pcs, chopped
Big Red Chili, 2 pcs, cut
Ginger, crushed, 1 tsp
Coconut Sugar, 1 tsp
Salt
DIRECTIONS
For Roast Chicken:
Prepare chicken thighs in a bowl, squeeze lime all-over it, sprinkle with salt and pepper.
Place all herbs and spices in a food processor, and blend.
Pre-heat oven at 200°C/390°F.
Heat a generous amount of olive oil on a fry pan, add herbs and spices paste,
stir until fragrant but not brown.
Add chicken to the pan, fry on both sides for around 7 minutes each,
adding coconut sugar on both sides while frying.
Remove chicken from pan, drain.
Moist a roasting tin with butter. Arrange chicken, spread more butter on top.
Drizzle honey on chicken, roast for 30 minutes.
For the Torch Ginger Sambal:
Put everything in a food processor or grind in a mortar, sauté and serve.