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Roasted Five-Spice Chicken with Turmeric Rice

by chef@home (follow)
Easy (2657)      Dinner (2023)      Lunch (1582)      Family (1260)      Simple (938)      Kids (696)      Chicken (617)      Asian (453)      Rice (226)      Roast (49)     
A comforting lunch or dinner of a delicious fragrant turmeric rice and juicy roasted chicken.

Preparation Time: 2 hours
Cooking Time: 50 minutes
Makes: 6 servings

6 pieces chicken thighs
1 cucumber, thinly sliced
chilli dipping sauce, to serve

Chicken Marinade
2" ginger, finely grated
10 cloves garlic, finely grated
2 tbsp Chinese five-spice powder
1 tbsp soy sauce
1 tsp white pepper powder
1 tsp salt
2 tbsp honey

Turmeric Rice
4 cups uncooked rice
1/2 tsp ground turmeric
1 1/2 tsp salt
1 cube chicken stock
750ml water
2 shallots, sliced
5 slices ginger
2 pandan leaves, tie into a knot

Marinade the chicken: Mix chicken thighs with marinade ingredients. Refrigerate for 2 hours.

Make turmeric rice: Heat 2 tbsp oil in a frying pan, saute shallots and ginger.

Add in rice and seasonings. Stir quickly to mix and take off the heat.

Transfer rice to a rice cooker, pour in water and add pandan leaves. Cook according rice cooker's manual. Fluff rice with fork.

Roast the chicken: Arrange marinated chicken on a roasting rack set in a baking dish. Cover with aluminium foil and and bake at the preheated oven on 180C for 30 minutes.

Uncover and continue roasting at 200C for 20 minutes.

Serve roasted chicken with turmeric rice, cucumber slices and chilli dipping sauce.

I like this Recipe - 15
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