spicy roasted chicken
1 tsp lime, juice
2 tsp salt
2 tsp palmsugar
5 jeruk purut leaves
5 green rawits
2 red cabai keriting (curly cayenne pepper)
2 serai / sereh / lemongrass
Cut the chicken into 16 pieces and rub it in with the lime juice, the salt and the palm sugar and let it rest for at least 1 hour.
Cut the rawits and the keriting into diagonally cut slices. Seed the tomato and cut into cubes. Cut the jeruk purut finely and the serai into thin slices.
Place the chicken in a bowl and place on top the tomato, the jeruk purut, the rawits, the keriting and the serai and roast it in the oven at 180 gr for 60 minutes until cooked and browned.