Roasted Pandan Chicken

Another delicious roasted chicken I found from Jane's Blog :) I find the roasted chicken very tender and flavourful, as I've marinated it for more than 6 hours instead of the 1 hour indicated and I also increase the salt to 1 tsp. To enhance the flavour, I've actually lined my baking rack with some pandan leaves then place the chicken over, definitely does not taste bland to me :) I also prepared Nasi Lemak again and pair with a salsa as a side dish :)

Pineapple, Cucumber & Tomato Salsa

Ingredient

* pineapples, cubed

* 1/2 cucumber, cubed

* 1 tomato, deseeded & cubed

* 1 red chilli, deseeded & sliced

* handful of chopped coriander

* 2 tbsp olive oil

* 4 tbsp apple balsamic vinegar

Method : Toss everything together and chill before serving

Recipe adapted from Mimi Bakery House

Ingredients

• 1 chicken (about 1.5kg)
• 1 tsp salt
• 1 tsp curry powder
• 10 pandan leaves, knotted

Marinade (mixed well)

• 2 tsp salt
• 1 tbsp chilli boh
• 1 tbsp curry powder
• 3 tbsp thick coconut milk

Method

1. Spoon the marinade into the chicken cavity and place pandan leaves inside.
2. Rub the salt & curry powder over the chicken and marinate for at least 1 hour or more.
3. Bake in a preheated oven at 180 deg cel for about 50 mins. Remove chicken from the oven and cut into pieces. Serve.