This is a fuss-free RECIPE if you prepare the spice paste (sambal) in advance. Sambal Roast Chicken is delicious and a favorite for those who loves spicy food.

Recipe by Mama Ding

Total Time | 3 hr 20 mins

Prep Time | 20 mins + 2 hr marinate time

Cook Time | 50 - 60 mins

Servings : 4 - 6

Ingredients

1 whole chicken about 1.5 kg (3.3 lb)
4 torch ginger flower/bunga kantan, sliced lengthwise into half
For the marinade~
20 dried chillies; boiled in hot water, drained and cut into pieces*
8 fresh red chillies, chopped*
10 shallots, peeled*
1 red onion, peeled*
4 cloves garlic, peeled*
2 buah keras/candlenuts*
2 cm piece of toasted belacan/prawn paste*
1 stalk lemongrass, sliced (white part only)*
1/2 cup tamarind juice (dissolve 1 tbsp tamarind paste in half cup water and strain)
2 tsp salt or to taste
2 tbsp sugar or to taste
2 tbsp cooking oil or melted butter
juice of 1 lime, for serving

Method

01 Blend or pound all the ingredients marked (*) for the spice paste. Add the tamarind juice, salt, sugar and cooking oil/butter. Stir well to combine.

02 Butterfly the chicken (remove the backbone from the chicken and press to flatten the chicken). Pat dry with paper towels.

Poke the chicken all over (top and bottom) with the tip of a knife to make small slits.

03 Place the chicken in a large bowl or pan. Pour in the spice paste marinade you prepared in step 01.

Rub the marinade all over the chicken (top and bottom).

Set aside for at least 2 hours.

04 Preheat oven to 230 C/450 F..

Place the cut torch ginger flower into a roasting pan. Transfer the marinated chicken to the roasting pan, skin side down, making sure the chicken rests on top of the torch ginger flower.

Bake for 10 mins then reduce heat to 180 C/350 F and continue roasting for 20 mins.

Remove from oven and flip over. Baste with the juices from the pan.

Continue roasting for 30 mins or until cooked. Prick the thigh of the chicken. If the juices run clear, the chicken is done.

05 Remove the chicken from oven. Discard the torch ginger flowers.

Transfer the chicken to a serving plate. Serve whole or chopped to bite-sized pieces.

Drizzle with lime juice if desired.

Notes

Prepare the spice paste and marinate the chicken in the refrigerator overnight for a more intense flavor.

The next day, remove from the refrigerator 1 hour before roasting.