Balsamic Lemongrass Chicken

Balsamic Lemongrass Chicken

A fusion of Asian and Italian condiments, this is an easy to prepare dish – if it’s too tedious, skip the charcoal smoking step, and cook the chicken in the oven directly.

2 lemon grass stems (hardy section)
1 medium whole chicken
2 sticks of cinnamon
a few charcoal pieces

For the marinade:
1/3 cup extra virgin olive oil
2-3 sprigs of fresh rosemary
1 tsp red pepper flakes
5 g crushed black pepper
salt to taste

2 tbsp Worcestershire sauce

For the reduction:
1/3 cup balsamic vinegar
4 spring onions, sliced

Optional presentation:
1 head pakchoy, steamed and seasoned
3 potatoes, boiled and sliced, seasoned with salt and pepper
4 small tomatoes, seared
1/2 cup raw sprouted mung beans
20 ml cognac

  • Clean, wash the chicken and pat dry
  • Mix together the ingredients for the marinade and marinate the chicken for two hours
  • Skewer the chicken with the lemon grass stalk and insert the cinnamon inside the stomach cavities
  • Place coal in a large vessel, the chickens in a smaller container on the coal, and close the larger vessel. Place on a low flame and smoke delicately for 30 minutes. Remove and finish cooking in the oven at 325C for an hour
  • Place the balsamic vinegar with the spring onions in a pan on low flame and simmer till reduced to half
  • Arrange the sprouts, potatoes, tomatoes and pakchoy around the chicken on a serving platter
  • Pour the balsamic reduction over
  • Serve flambéed with the cognac
  • Serves four

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