Marinade
2 cloves garlic
2 red peppers (capsicum)
8 tbsp sambal belacan
(from a jar is fine!)
2 tsp paprika
2 tsp dried parsley

Cowboy hash
1 tbsp olive oil
4 cloves garlic, peeled
and halved
1 onion, diced
1 carrot, diced
2 sticks of celery
2 potatoes, diced
9 honey tomatoes, halved
2 red peppers (capsicum),
diced
8 button mushrooms,
quartered
1/2 cup frozen green peas
2 cans baked beans
2 bay leaves
4 chicken quarters
100g Mesclun salad
Fresh parsley, for garnish

Equipment
1. Oven
2. Roasting pan large
enough to fit all the chicken
without touching
3. Handheld blender or food processor

Red pepper sambal roast chicken with
cowboy hash & beans
Serves 4

Make the marinade for chicken in advance,
at least 4 hours or night before:

• Cut red peppers in half and remove seeds and
  all the white bits.
• Place skin side up on a baking tray and grill on the top shelf until the skin is blackened and charred, about 15-20mins.
• Place the peppers (blackened skin and all)
  in a plastic bag and twist close to steam for 10 mins. This step makes it easy to remove the charred skin.
• Remove cooled peppers from bag and peel off
  the skin. Don't worry if you don't get all the
  black bits but whatever you do, don't rinse the
  peppers under the tap or you'll wash all the
  delicious juices away!
• Roughly chop grilled peppers into pieces and place in a blender/food processor with the other marinade ingredients and whatever juices have collected in the plastic bag.
• Zoom it around for about 10sec until everything
  is blended into a nice red paste.
• Rub red pepper sambal all over the chicken and leave to marinate for at least 4 hours or overnight.

1 hour before dinner:
Preheat oven to 180°C and bring chicken out of the fridge to adjust to room temperature while you're preparing the cowboy hash.

• Prepare the cowboy hash by dicing the vegetables into cubes.
• Heat olive oil in a frying pan, and when it's hot, add the garlic, onions, carrot and celery.
• Fry until fragrant and soft, but not brown.
• Add potatoes and fry until potatoes are
  slightly brown, about 5 mins.
• Add tomatoes, mushrooms, peas and baked beans and stir to combine and season with
  salt & pepper to taste.
• Pour the mixture into the bottom of your
  roasting pan and tuck in bay leaves.
• Remove chicken from marinade and arrange
  skin side up over the Cowboy Hash. Dab
  leftover marinade all over the top of the chicken.
• Roast for 40mins, uncovered, until skin is
  golden brown and chicken is cooked through.

To serve, arrange chicken onto plates. Stir the cowboy hash to mix in all the delicious chicken juices that would have dripped in and pile a generous mound onto each plate. Sprinkle chopped parsley over the top and serve with crisp mesclun salad.