Roasted Chicken with Lemongrass - Chiva-Som Spa Cuisine in Thailand

Roasted Chicken with Lemongrass

Method

Marinade
In a saucepan, mix all the ingredients together over a medium heat. Bring to the boil and simmer for 5 minutes, or until reduced by half. Drain, discard lemongrass and allow sauce to cool.

Roasted Chicken
Mix marinade and chopped lemongrass, add chicken and marinate for 30 minutes. Place chicken in a shallow baking tray and bake in the oven at 180C for 10 minutes. Remove the chicken from the baking tray, slice and place on a plate, pour sauce over, garnish with sunflower seeds and baked shredded lemongrass, and serve.

Nutrients Per Serving

Kilocalories 292.06 kcal
Protein 31.47 g
Carbohydrate 31.57 g
Fat, Total 4.91 g
Serves 4

Spa Cuisine recipe - Main Course

Ingredients

Marinade

  • 140 ml vegetable stock
  • 100 g lemongrass, roughly chopped and crushed
  • 4 Tbsp honey
  • 4 Tbsp miso paste
  • 4 Tbsp soy sauce
  • 1 Tsp ground white pepper

Roasted Chicken

  • 150 g lemongrass, pressed and roughly chopped
  • 480 g chicken breast, skin removed
  • 20 g roasted sunflower seeds, to garnish
  • 20 g lemongrass, finely sliced diagonally and baked at 180 c for 10 minutes, to garnish

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