On today’s menu: Roasted Chicken with Turmeric, Lemongrass, Shallots & Smoked Chilli Nahm Jim.
Created by chef Narin ‘Jack’ Kulasai, this dinner recipe is part of our Seasonal Sensations series. Inspired by the 2023 delicious Harvey Norman Produce Awards, five Australian foodies have put together five mouthwatering recipes for you to try at home.
Prep 20 minutes + 3 hours marinating time (or overnight)
Cook 1 hour 10 mins
Serves 6
Ingredients
1.6kg free-range chicken, rinsed and dried
Marinade
3 lemongrass stalks, finely chopped
1 shallot, finely chopped
3 garlic cloves, minced
1 tbs fish sauce
1 tbs soy sauce
1 tbs chilli flakes
1 ½ tsp sea salt flakes
2 tbs white sugar
2 tbs turmeric powder
2 tbs finely chopped coriander
1 tbs vegetable oil
Smoked chilli nahm jim
2 tbs fish sauce
2 tbs palm sugar, grated
½ cup tamarind water
1 tbs lime juice
1 tbs smoked chilli powder
1 shallot, thinly sliced
1 tbs roasted rice powder
1 tbs finely chopped coriander
Roasted Chicken with Turmeric, Lemongrass, Shallots & Smoked Chilli Nahm Jim Method
In a nonreactive dish large enough to hold the chicken, combine all but 2 tablespoons of the lemongrass with the shallots, garlic, fish sauce, soy sauce, chilli flakes, salt, sugar and turmeric.
Add the chicken and turn to coat, tucking some of the marinade underneath its skin. Pour any excess marinade into the bird’s cavity. Marinate in the refrigerator for at least 3 hours, or overnight if time permits.
Bring the chicken to room temperature. Heat oven to 180°C fan-forced. Place chicken breast-side down on a rack in a roasting pan. Cook for 40 minutes. Turn the chicken over and roast for a further 20 minutes. The sugar in the marinade may cause the pan juices to burn, however this won’t affect the chicken’s flavour.
To make the smoked chilli nahm jim, combine fish sauce, palm sugar and tamarind water in a small saucepan over medium heat and stir until sugar has dissolved. Remove from heat and bring to room temperature. Add lime juice, chilli, shallot, rice powder and coriander. Set aside until ready to use.
Meanwhile, to finish the marinade, combine the remaining 2 tablespoons of lemongrass with the coriander and vegetable oil. Using a spoon, drizzle the mixture over the bird. Bake for a further 10 minutes or until juices run clear when pierced with a skewer in the thickest part of the chicken.
Cover chicken loosely with foil and sit for 10 minutes before carving. Serve with smoked chilli nahm jim on the side.
Seasonal Sensation Recipes
Green Mango Salad with Lemongrass, Shallots, Mint & Coriander, by chef Annita Potter
Lobster E-fu Noodles with Pippies & Cuttlefish in a Garlic Butter Sauce, by chef ‘Big’ Sam Young
Passionfruit Meringue Cake, by chef Rhiann Mead
Spritz Me, Baby (Sparkling Wine with Saffron Gin & Plum Vermouth), by sommelier Shanteh Wale