Chicken Inasal

• poussin2

  flattened

• achuete butter60ml ml

  (see tip below)

• banana leaf↗1

  for serving

• green onion↗1

  sliced, for serving

• head of garlic↗1

  coarsely chopped

• ginger↗30g g

  peeled and coarsely chopped

• red onion↗1

  coarsely chopped

• lemongrass stalks2

  coarsely chopped

• black peppercorns8
• lime↗1

  juice

• lemon↗1

  juiced (or 100 ml calamansi juice instead of lemon and lime juice)

• soft brown sugar1 tbsp tbsp
• sugar vinegar200ml ml
• bay leaf↗2
• garlic cloves↗2

  minced

• солоне масло↗100g

  розм'якшене

• лимон↗1

  вичавлений сік

• м'який темний коричневий цукор1 tsp
• масло ачуете2 tbsp

  (див. підказку нижче)

• перець чилі↗1

  дрібно нарізаний

• імбир↗1 tsp

  дрібно нарізаний

• зубчик часнику↗1

  дрібно нарізаний

• дрібно нарізана шалот або червона цибуля1 tbsp
• цукровий оцет40ml
• перець горошком↗2
• соєвий оцет↗

  для подачі

• масло ачуете

  для подачі

• аччара

  для подачі (див. «підходить до» нижче)

Step-by-step instructions

1. 1

   Trim the poussin legs and remove the wishbone. Prepare the marinade by mixing all ingredients in a bowl, add the poussin, cover and refrigerate. Let it marinate for at least 4 hours.

2. 2

   To make the basting butter, combine garlic with softened butter. Add lemon juice, soft dark brown sugar, and achuete butter for color. Mix well.

3. 3

   Preheat the oven to 190 °C/170 °C with fan/gas 5 and heat a grill pan over medium‑high heat. Remove the chicken from the marinade and pat dry with paper towels. Season and brush with achuete butter. Place skin‑side down in the pan for 5 minutes until the skin is crisp and golden, then flip and transfer to the oven for 20‑30 minutes until done, periodically checking and basting with butter. Let rest for 5‑10 minutes before serving.

4. 4

   While the poussins are grilling, prepare the sinamak by mixing all ingredients in a bowl. Set aside.

5. 5

   Cut the banana leaf into two rectangles 25 × 12 cm with scissors. Rinse them, then toast on a dry pan over low heat or on a grill until browned (this releases natural oils and makes the leaf glossy). For serving, place the toasted banana leaf on a plate, top with the poussin, a spoon of achuete butter, sprinkle with green onion and serve the sauces and sinamak alongside.