Heat a small frying pan with the oil and fry off the chopped garlic, chilli, ginger, turmeric and shallots over a low hear until aromatic and frangrant. Set aside to cool. When the paste has cooled, take a large sheet of foil and place the chicken in the centre. Cut the limes into quarters and squeeze the juice over the chicken, then rub the lime quarters into the skin. Wearing gloves, rub the cooled paste all over the chicken and inside the cavity. Place the lime quarters inside the chicken and season all over with salt and black pepper. Lay the bay leaves on top of the chicken then wrap in the foil and leave in the refrigerator to marinate for a few hours or overnight if possible. Preheat the oven to 180°C. Keep the chicken wrapped in foil, place in a baking tray and roast for 1 1/2 - 1 3/4 hours. Remove from the oven and allow to rest for 10 minutes before opening. Serve with rice.
- 10 cloves of garlic (finely chopped)
- 6 large red chillies (finely chopped)
- 1 knob of fresh ginger (finely chopped)
- 1 small turmeric finger (finely chopped)
- 6 red asian shallots (finely chopped)
- 80 millilitres grapeseed oil
- 1⅘ kilograms chicken
- 4 limes
- 4 fresh bay leaves
Balinese Chicken is a community recipe submitted by AyaReina and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.