Roast Chook on a Thai Fling

Seriously, who's had a good old Sunday roast and covered it in Thai or other Asian flavours?! I recommend it! This is a really rough recipe because you don't need any thing exact to make this wonderful. I'll just give you the gist of what I did.

Just take a chook (or if there's only two of you, a half bird is enough, that's what I did) and marinade it the day before in a paste of garlic, ginger, chili and lemongrass with a little oil and lime juice. Seal the bird in a fry pan briefly and transfer it to the oven and bake it at 200 degrees celcius until half cooked (maybe 45minutes?).

Halve some carrots and peel a couple of small onions and roll them in the left over oil of the frying pan before adding to the oven tray to bake.

When the chook and carrots/onion are cooked, remove from the oven to rest the meat. Slice up some green beans and broccoli (yes, slice that stem into long thin wedges, don't just use the florets - the stem rocks!) and julienne a big knob of ginger. Using the original fry pan with left over flavours from sealing the chicken, stir fry these together (or use whatever vegetables you like, capsicum would be lovely). When the pan gets dry, add a little water, some fish sauce and a few shakes of Tabasco sauce. I might be crazy but I also threw in a hint of balsamic vinegar. When the greens are perfectly vibrant, remove from the heat.

Divide the rested chicken among the plates with the vegetables, and tip the saucy juices from the greens fry up over them. Oh yeah. This is so simple and surprisingly awesome. Since I was feeling like I needed something awesome fast, very little thought has gone into this but I felt it was good enough to share. Maybe I'll get creative next time and make a proper Thai roast with all the spices...