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Recipe Collection

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Asian-Spiced Roast Chicken

Asian-Spiced Roast Chicken Related:   Asia, meat, poultry, Shabbat

Prep time: 10 minutes + 36 hours marinating

Cook time: 30–35 minutes

Yield: 4–6 servings

The hardest part in making this dish is waiting while it marinates. Be patient—the flavors are worth it!


  • 2 ounces garlic
  • ¾ ounce cilantro stems
  • 2 tablespoons black pepper
  • 1 tablespoon coriander seed
  • 3 tablespoons fish sauce (use a vegan substitute if you don’t mix meat and fish)
  • 1 tablespoon sweet soy sauce
  • 1 tablespoon seasoning sauce
  • 3 tablespoons white sugar
  • ½ cup chicken stock
  • 1 tablespoon salt
  • 1 3-to-4-pound free-range chicken, cut in half


  • Mix all ingredients, except chicken, together to form a paste using a mortar and pestle, or a food processor. Pour over chicken halves and marinate in the refrigerator for 36 hours. Take out of marinade and pat dry. Preheat the oven to 400 degrees, and roast chicken on a rack in the oven for 30 to 35 minutes or until cooked through.

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