with MARIGOLD LADY GENERAL Full Cream Sweetened Condensed Milk
Spicy Roasted Chicken
Made With MARIGOLD
KING OF KINGS Full Cream Evaporated Milk
Ingredients
1 cup MARIGOLD KING OF KINGS Full Cream Evaporated Milk
1 tsp ground coriander
1 tsp ground cumin
1 tsp salt
1 tbsp cooking oil
1 fresh chicken (approximately 1kg)
1 stalk lemongrass, white part only, bruised
Method
1
Grind all the ingredients for the spice paste until smooth. Add the ground coriander, cumin, turmeric, salt and cooking oil, and stir to mix well.
2
Rub this paste all over the chicken and leave to marinate in the fridge for 3 hours or overnight.
3
Place lemongrass and MARIGOLD Evaporated Milk in a small saucepan and bring to a boil. Allow the milk to thicken, about 6 minutes and then set aside to cool.
4
Remove chicken from the fridge half an hour before cooking and bring to room temperature.
5
Preheat oven to 180°C. Place chicken on a baking tray or dish and brush the chicken with the milk and lemongrass infusion.
6
Roast for 1 hour, basting with the evaporated milk infusion every 20 minutes.
7
Increase oven temperature to 220°C and roast for a further 15 minutes, or until chicken is browned.
8
Allow the chicken to rest for at least 10 minutes before slicing.
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