This recipe came from another Bargain Book “Thai: the essence of Asian cooking.” The ingredients were pretty basic (other than the fresh turmeric root which I couldn’t find so I upped the amount of ground.) This tasted amazing. The sweet potatoes were the perfect accompaniment to all the flavors going on with the chicken.
- 4 garlic cloves, 2 finely chopped 2 bruised but left whole
- Small bunch of cilantro with roots, coarsely chopped
- 2tbsp ground turmeric
- 1 roasting chicken
- 1 lime cut in half
- 4 large sweet potatoes, peeled and cut into thick wedges
- 1 1/4 cups chicken stock
- 2tbsp soy sauce
- salt and black pepper
Preheat the over to 375. Using a food processor, grind the chopped garlic, cilantro, 2tsp salt and turmeric into a paste.
Place the chicken in a roasting pan and smear it with the paste. Squeeze the lime juice over and place the lime halves and garlic cloves in the cavity. Cover with foil and roast in the oven.
Meanwhile, bring a pan of water to the boil and par-boil the sweet potatoes for 10-15 minutes, until just tender. Drain well and place around the chicken in the roasting pan. Baste with the cooking juices and sprinkle with salt and pepper. Replace the foil and return chicken to the over.
About 20 minutes before the end of cooking, remove the foil and baste the chicken. Turn the sweet potatoes over.
When the chicken is done roasting (this will be dependent on the weight of the chicken), lift it out of the roasting pan, tipping it so that all the juices in the cavity drain into the pan. Cover bird with tented foil to rest before carving. Transfer the sweet potatoes to a serving dish and keep them hot in the over while you make the gravy.
Pour away the oil from the roasting pan but keep the juices. Place the roasting pan on top of the stove and heat until the juices are bubbling. Pour in the stock. Bring the mixture to the boil, stirring constantly with a wooden spoon and scraping the base of the pan to incorporate the residue.
Stir in the soy sauce and check the seasoning before straining. Serve with the carved meat and sweet potatoes.