Roasted Chicken with Filling and Lime

Ingredients

• 0.5 stalk leeks
• 1 red chili pepper
• 1 bunch coriander (ca. 30 g)
• 3 Garlic cloves
• 2 tsp freshly grated ginger
• 4 limes
• 1 chicken (pre‑cooked, ca. 1.5 kg)
• Salt
• pepper (ground)
• 1 tbsp curry powder
• 1 tbsp anchovy paste
• 1 tbsp oil

Instructions

1. 1.

   Preheat the oven to 220°C (425°F). Clean and halve the leeks, rinse under running water, shake dry, and cut into rings. Wash the chili peppers, slice lengthwise, remove seeds and white membrane, then dice finely.

2. 2.

   Wash and dry the coriander. Peel the garlic and break into large pieces. Rinse the limes with hot water and pat dry. Quarter one lime and juice another. Rinse the chicken, pat dry, brush with lime juice, salt, and pepper. Mix all prepared ingredients with ginger, curry powder, and anchovy paste, then stuff the chicken with this mixture.

3. 3.

   Coat a shallow roasting pan with 1 tbsp oil. Place the stuffed chicken in the pan and roast in the preheated oven for about 50–60 minutes until crisp. If needed, add a splash of water. Slice the remaining limes into wedges. Let the finished chicken rest uncovered for 5 minutes, then serve on a platter with lime wedges.