Thai-style roast chicken pieces with lemongrass, red peppers, and shiitakes from All About Roasting: A New Approach to a Classic Art (page 298) by Molly Stevens

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Senkimekia on January 22, 2024

    This was delicious, very bright and flavorful.

  • amraub on June 01, 2012

    The roasting takes a bit of time, but the dish comes together with very little effort. I only used chicken thighs and they came out moist, juicy, and flavourful. Despite the bright green paste, the cilantro isn't overwhelming. The pepper and mushroom side are especially delicious from soaking up all of the chicken juices while roasting. Served with a simple side salad.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.