My zingy Balinese marinade brings a dose of sunshine to roast chicken, while the spiced turmeric rice is its perfect soulmate. A real family favourite – you’re going to love this oven-baked awesomeness!
4 chicken marylands, cut in half through the joint (or any other chicken pieces you like)
½ bottle Coconut Turmeric Marinade or try my homemade version here
2 limes, halved
sliced cucumber, to serve
sambal oelek* or your choice of chilli sauce
fried shallots, to serve
coriander (cilantro) leaves, to serve (optional)
Turmeric rice:
2 tbsp vegetable oil
1 onion, finely sliced
½ tsp sea salt
1 tsp cumin seeds
1 cinnamon stick
2 cups rice
½ tsp turmeric
- Preheat oven to 180°C/356°F.
- Make 2-3 cuts into the chicken pieces to allow more of the marinade to be absorbed.
- Place the chicken pieces on a baking tray. Add the Coconut Turmeric Marinade and rub into the chicken pieces. Nestle limes in and around the chicken, cut side up. Roast in the oven for an hour or until the chicken is cooked through.
- In the meantime, make the rice. Heat the vegetable oil in a saucepan over medium-high heat. Add the onions and salt and cook, stirring occasionally, for at least 5 minutes or until the onions are softened and golden brown. Add the cumin seeds and the cinnamon stick. Then add the rice, 2½ cups of water and the turmeric. Stir to combine. Bring the water up to a simmer, than loosely cover with a lid (slightly ajar to let the steam escape). Lower the heat to medium and cook for 15 minutes. Then place the lid tightly onto the saucepan, turn the heat off and allow the rice to continue steaming for another 5 minutes.
- To serve, use a fork to fluff up the rice. Serve the chicken pieces with the rice, roasted limes, cucumber, sambal oelek/chilli sauce and topped with fried shallots and coriander.
- Notes: – Sambal oelek is a chilli paste available in the Asian aisle of major supermarkets or from an Asian grocery store.
