Garlic, Ginger Give Punch to Thai-Roasted Chicken

Unique or different recipes for chicken are a welcome addition to the repertory of any cook, particularly when the chicken has an alluring Oriental flavor and is as easy and practical to make as this Thai-Roasted Chicken.

Ingredients such as garlic, fresh ginger, soy sauce, sesame oil and coconut milk are staples in Thai cuisine. Here, they are processed into a thick mixture that does triple duty as a marinade, cooking liquid and topping.

The chicken is baked until much of the liquid has evaporated, leaving a thick mixture on top of all the pieces. After a brief glaze under the broiler, chicken is ready to serve or be set aside to serve at room temperature.

Distinctive Flavor

The pungency of garlic and fresh ginger give this chicken a very distinctive flavor, characteristic of many recipes from the kitchens of New York party caterers, who often serve this dish as part of an Oriental-style buffet. The chicken can be served with non-Oriental foods, however, and is particularly compatible with fruit.

Mincing ingredients for the marinade is standard processor procedure since garlic, shallots, ginger and parsnip are added to the machine with the motor running, then processed continually until they are minced.

Liquids are added and the mixture is processed into a thick puree, which goes directly from the food processor into the roasting pan.

THAI-ROASTED CHICKEN

1/4 cup stemmed cilantro leaves

2 (4-inch) pieces fresh ginger root, peeled

12 medium cloves garlic, peeled

8 medium shallots, peeled

1 medium parsnip, peeled and cubed

1 cup canned cream of coconut or coconut milk

1/2 cup dark brown sugar, packed

1/4 cup light soy sauce

5 tablespoons sesame oil

2 whole chicken breasts, split and quartered

6 whole chicken legs, cut into 2 parts

Insert metal blade in dry food processor. Process cilantro until minced. Wrap and reserve for garnish. Cut ginger into 1-inch chunks and add to machine with motor on. While machine is running, add garlic, shallots and parsnip. Process until minced.

Add coconut milk, brown sugar, soy sauce and sesame oil to container and process to make thick puree. Rinse chicken, pat dry with paper towels and place, skin-side up, in roasting pan.

Pour puree over chicken. Cover and refrigerate overnight.

Adjust oven rack to lowest position. Uncover and bake chicken at 375 degrees 1 1/2 hours, until topping mixture becomes slightly dry. Carefully transfer chicken to foil-lined broiler tray, taking care not to disturb topping. Broil, watching chicken carefully, until crisp and browned. Garnish with chopped cilantro. Serve at room temperature. Makes 8 servings.