Chicken Inasal Recipes

Steps:

• Score the legs of the poussins and remove the wishbones. Make the marinade by combining all the ingredients in a bowl, add the poussin, cover and chill. Leave to marinate for at least 4 hrs.
• To make the basting butter, mix the garlic with the softened butter. Add the lemon juice, soft dark brown sugar and achuete oil for colour. Mix well.
• Heat the oven to 190C/170C fan/gas 5 and heat a griddle pan over a medium high heat. Remove the chicken from the marinade and pat dry. Season and coat with the achuete oil. Put upside-down on the griddle for 5 mins until the skin is crisp and golden, then flip over and transfer to the oven for 20-30 mins until cooked, checking and basting occasionally with butter. Leave to rest for 5-10 mins before serving.
• While the poussins are grilling, make the sinamak by mixing all the ingredients together in a bowl. Set aside.
• Cut the banana leaf into two 25 x 12cm rectangles using scissors. Run them under water, then toast in a dry pan, lightly blow torch or grill until toasted (this releases the natural oils and makes the leaf shiny). To serve, put the toasted banana leaf on a plate, top with a poussin, a spoonful of the atchara, a sprinkling of spring onions and serve the sauces and sinamak alongside.