Celebration Chicken with Saint Andrew Szechuan, Blueberry & Habanero
Rated 5.0 stars by 1 users
Category
Dinner
Author:
Kylee Newton - The Modern Preserver
Servings
4-6
Prep Time
30 minutes
Cook Time
1 hour 30 minutes
Resting time
5-8 hours
Saint Andrew Szechuan, Blueberry & Habanero is the perfect spice match for a celebration chicken meal. So roll your sleeves up, and take time to make this one, it will be worth it.

Ingredients
Spice paste
- 20g fresh ginger
- 1 onion
- 2 cloves garlic
- 1 lemongrass stalk
- 6 Tbsp St Andrew Szechuan, Blueberry & Habanero
- ½ tsp sea salt
- 1 Tbsp sugar
- 1 Tbsp oil
-
1 whole free-range chicken (about 1.5kg)
For the rice
- 250g Jasmine rice
- 200ml coconut milk
- 100ml water
- ½ cucumber
- Few sprigs of fresh coriander
Directions
Morning Prep
- Peel the ginger, garlic and onions and roughly chop. Remove the outer, tough layer of the lemongrass and roughly chop. Blitz them into a very fine purée with 3 tablespoons of St Andrew Szechuan, Blueberry & Habanero hot sauce, and the rest of the spice paste ingredients.
- Place the spice paste in a medium saucepan and gently fry it off on a medium heat, consistently stirring, for 5-8 minutes. Remove from the heat and allow to cool.
- Prep your chicken by smothering the spice paste all over it, on top, under, as well as in inside the carcass. Place on a large plate and store in the fridge, uncovered, to marinade for at least 5-8 hours.
Before Cooking
- Take the chicken out of the fridge 2 hours before cooking and place into a medium baking tray. Allow the paste to dry out a bit and the chicken comes to room temperature. Soak the rice in water for at least 1 hour before cooking and rinse about 4 or 5 times until the water runs clear. Mix the coconut milk and water together and warm it up in a saucepan.
- Preheat the oven 200°C/180°C(fan). Cover the chicken with a foil tent and bake in the middle of the oven for 20 minutes.
- Take the chicken from the oven, remove the foil and surround the chicken with the rice. Pour in the warmed coconut/water mix. Cover the chicken and rice with the foil again and bake for a further 20 minutes.
- Remove it out of the oven again, this time removing the foil altogether and baste/brush with the remaining measure of St Andrew hot sauce. Bake to finish for 20 minutes more, until the rice liquid has absorbed and the chicken juices run clear.
- When ready place the chicken on a large platter and let stand for 5 minutes. Fluff up the rice in the baking tray with a fork and serve it on the platter, around the chicken, with chopped cucumber and some fresh coriander.
Leave a comment