Nong Gai Op: Thai-Style Oven-Baked Chicken

Ingredients:

• 0.5 tsp white peppercorns
• 0.5 tsp coriander seeds
• 1/4 cup palm sugar
• 4 cloves of garlic
• 1/4 tsp ground turmeric
• 3 tablespoons fish sauce
• 0.5 tsp Thai chili powder (prik phon khua)
• 1 teaspoon of vegetable oil
• 4 chicken legs (about 1 kg)
• Boiled sticky rice, for serving
• Papaya salad, for serving
• Special equipment: mortar and pestle

Preparation:

1. Grind the peppercorns and coriander in a mortar. Add the palm sugar and garlic and mash. Transfer to a saucepan and add the turmeric, fish sauce, ground chili pepper, vegetable oil, and 2 tablespoons of water. Fry over medium-low heat until the sugar dissolves. Let cool to room temperature.
2. Once the marinade has cooled, pour it into a large bowl and add the chicken legs. Rub the marinade all over the chicken and refrigerate for 8 hours or overnight. It's important to marinate the chicken overnight to ensure juicy meat with crispy skin.
3. Preheat the oven to 200°C (400°F). Place a rack in a baking dish or on a rimmed baking sheet. Place the chicken on the rack and roast for 25 minutes. Reduce the oven temperature to 175°C (350°F) and roast until crispy and cooked through, about 30 minutes more.
4. Remove the chicken from the oven and let it rest for 5-10 minutes. Serve with sticky rice and papaya salad to soak up the dressing.