Disclaimer: I already know this photo is ugly and overexposed. I was so hungry I took one photo and said fuck it, and literally ate from the whole chicken with my hands and then continued to eat the asparagus and veggies with my fingers as well. Yolo.
So many good things happened today. We got up early to go to the farmers market and made it downtown by 8am and realized the market didn’t open until 9 so we had some primo coffee at Credo, then went for breakfast at Blue Plate Diner and then went to the market to pick up my paleo buns from Food in the Nud and then went to yoga and then went shopping and found metal straws which is exciting enough on it’s own… but then I also found Stumptown Coldbrew coffee, which change my life the first time I tried it and didn’t think I’d ever see it again, and then I got Bernard Callebaut dark chocolate and now I’m making a new paleo/vegetarian soup for the books. On top of all that, my husband, G-Eazy just released a bunch of new music which is blowing my mind right now.
I LOVE MY LIFE, I LOVE MY COFFEE, I LOVE MY MUSIC, I LOVE MY FOOD, I LOVE MY FRIENDS AND I LOVE THE SMELL OF LEMONGRASS.
The Ugly Thai Chicken
1 yellow cooking onion
1 red thai chile pepper
1 square inch fresh ginger
1 tbsp olive oil
1 lime, squeezed
1/2 tsp sea salt
Like clearly this is probably not anything remotely close to how they eat chicken in Thailand but I was directly inspired by my Thai soup and wanted to see if I could capture it in a sauce so… here ya go.
Preheat oven to 375F. Quarter the yellow onion and put 3/4 of it into the cavity of the chicken. Place chicken in a roasting pan on a roasting rack.
In a food processor, combine 1/4 of onion leftover with remaining ingredients and blend until red thai pepper is completely dissolved. Pour over chicken and spread evenly. Roast for 45 minutes. (Or 20 minutes per pound)
Pro tip: Always keep the bones for broth to make your next soup. I roast them and put them in the freezer for a rainy day. 😀