Тайландски пури печено пиле
Тайландската къри паста, която се предлага в азиатската хранителна пътека на супермаркетите, прави това пиле незабавно екзотично. Тази рецепта идва от Естер Моран от Бронкс, Ню Йорк.
Източник: Ежедневна храна, април 2008 г.
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Prep
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Nasir
27.04.2023 @ 17:22
This recipe for Thai curry paste, available in the Asian food aisle of supermarkets, makes chicken instantly exotic. The recipe comes from Esther Moran of the Bronx, New York. Source: Everyday Food, April 2008. 1 hour and 25 minutes 20 minutes 4 Total time Prep Doses Ingredients 2 tablespoons chopped fresh cilantro 1 tablespoon Thai red curry paste 1 tablespoon vegetable oil, such as safflower 1 tablespoon honey 1 teaspoon Asian chili-garlic sauce Coarse salt and ground pepper 1 whole chicken (about 3 1/2 pounds), patted dry (giblets, neck, and liver removed) Wedges of lime, for serving (optional) Instructions 1. Preheat oven to 475 degrees. In a small bowl, combine cilantro, curry paste, oil, honey, chili sauce, 1 teaspoon salt, and 1/4 teaspoon pepper; set aside. 2. Place chicken, breast side up, on a work surface; slide fingers under skin to loosen (be careful not to tear skin). Evenly rub half of spice mixture under skin; rub remaining mixture over skin. Place chicken, breast side up, on a rack set in a roasting pan. Using kitchen twine, tie legs together; tuck wing tips under. 3. Roast until well browned, 15 to 20 minutes. Loosely tent with foil; continue to roast until an instant-read thermometer inserted into thickest part of thigh (avoiding bone) registers 165 degrees, about 30 minutes. Transfer to a platter and loosely cover with foil; let rest 10 to 15 minutes. Serve with lime wedges, if desired.