INDONESIAN CHICKEN WITH GADO GADO SALAD

PREP-TIME	:	15 Minutes
COOK TIME	:	1 hours , 30 Minutes
SERVES	:	People

 INGREDIENT:            

1. 1/4 cup kecap manis
2. 2 cloves garlic, crushed
3. 1 Coles RSPCA Approved Whole Chicken Extra Large
4. 12 chat potatoes, halved
5.  3 eggs
6. 500 g green beans
7.  4 cups white cabbage, shredded
8.  200 g bean sprouts
9.  200 ml coconut cream
10. 1/3 cup peanut butter
11. 1/2-1 tsp mild curry powder

METHOD:

1. Preheat oven to 180°C. Combine 2 tablespoons of the kecap manis and garlic in a small bowl. Rinse the chicken and cavity with cold running water. Pat dry with paper towel. Place in a baking dish. Spread the kecap manis mixture all over the chicken. Roast, brushing occasionally with the dish juices, for 1 1/2 hours or until the juices run clear when a skewer is inserted into the thigh. Cover with foil if overbrowning.
2. Meanwhile, bring a large saucepan of water to the boil. Add the potatoes and cook for 3 minutes. Add the eggs. Cook for a further 9 minutes, adding the beans in the last 3 minutes. Drain. Peel the eggs. Cut the potato pieces in half. Cut the eggs into quarters. Toss the cabbage, bean sprouts, potato and beans on a large platter. Season with salt and pepper. Top with the egg.
3. Place the coconut cream, peanut butter, curry powder and remaining kecap manis in a small saucepan over medium heat. Cook, whisking often, for 3-4 minutes or until smooth and the sauce comes to the boil. Season with salt and pepper. 
4. Cut the chicken into pieces and place on a serving platter. Drizzle half of the satay sauce over the salad and serve the remaining sauce on the side.

 Sources: recipes.coles.com.au