Javanese spiced chicken

Ingredients for 4 servings:

• 1 onion(s), finely diced
• 2 small chili peppers, deseeded red
• 2 cloves garlic, finely chopped
• 1 stalk of lemongrass, cut into thin rings
• 1 carnation(s)
• 1 cm galangal, thinly sliced
• 1 tsp coriander, ground
• ½ tsp cardamom, whole
• ½ tsp cinnamon, ground
• ½ tsp cumin, ground
• ¼ tsp pepper, black ground
• ¼ tsp nutmeg, grated
• ¼ tsp ground turmeric
• 2 tbsp lime juice, freshly squeezed
• 2 tbsp water
• 2 tsp oil (sesame oil)
• 1 tsp shrimp paste
• 300 g spinach
• 1 chicken(s) (approx. 1.5 kg)

Instructions

Working time approx. 30 minutes; Rest time approx. 8 hours; Total time approx. 8 hours 30 minutes

Blend the ingredients for the spice paste in a blender until smooth. Wash, sort, blanch, and chop the spinach. Place it in a bowl, add half of the paste, and mix. Remove the skin from the chicken and spread the spinach mixture under the skin on the breast. Rub the remaining paste into the skin. Wrap the chicken in aluminum foil and refrigerate for several hours, preferably overnight. Shortly before roasting the chicken, preheat the oven to 180°C. Place the wrapped chicken on a rack over the oven tray. Roast in the oven for 1 hour, then open the foil and roast the chicken until juices run clear when a skewer is inserted into the thigh (after about 30 minutes). Carefully remove the chicken from the foil, reserving the cooking liquid. Place the chicken on a preheated platter and garnish with parsley, if desired. Pour the cooking liquid into a small saucepan. Skim off the fat. Simmer the liquid for 3 minutes and serve with the chicken and basmati rice.