Roast chicken with nicely browned skin, slathered with lots of sambal. How does that sound?
First, roast a chicken till nicely golden brown. Then, lather the tanned chook with lots of sambal that's full of spices and enriched with coconut milk. Next, stick it back in the oven. As the spicy paste bubbles away merrily in the heat, it caramelizes and forms a crust, transforming the ordinary roast