INGREDIENTS:
Marinade:
- 1 tbsp light soy sauce
- ½ tsp garlic powder
- ½ tsp turmeric powder
- ½ tbsp lime juice
- 6 cloves garlic, smashed
- few slices of ginger
- 3 pandan leaves, knotted (I did not have this)
- banana leaves
- 1 medium sized mango
- juice and grated rind of 1 lime
- 3 tbsp of syrup
- 3 cloves of garlic, chopped
- 1/2 red finger chilli, chopped
- 1 tsp grated fresh ginger
- 2 tsp fish sauce
INSTRUCTIONS:
- Mix the soy sauce, garlic powder, turmeric and lime juice. Rub the mixture all over the chicken, including the cavity. Leave to marinade for 30 minutes.
- Preheat the oven to 200° C.
- Lay the aluminium foil on a baking dish. Put the banana leaves on top. Lay the ginger slices, garlic and pandan leaves (if using). Lay the chicken on top of the banana leaves and wrap with the leaves then wrap tightly with the sheet of aluminum foil.
- Bake for 30 minutes.
- Lower the oven temperature to 180° C. Open the chicken parcel. Cook for a further 50-60 minutes, turning at half time to brown the other side of the chicken. Brush with the drippings occasionally.
- The chicken can also be cooked in a lidded barbecue instead of the oven for the last hour. Use a grilling tray so the chicken doesn’t stick to the grilles.
- 1.Put the mango and lime juice and the sugar in a saucepan and bring to a boil. Stir until the sugar melts. Disperse the corn flour in the water and add to the mixture in the saucepan to thicken. Leave to simmer for 2 minutes. Add the rest of the ingredients, stir and bring back to a boil. Take off the heat and transfer to a jug or gravy boat to stop it cooking further. Serve with the chicken.
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