Hapunan's BBQ Chicken Inasal with Peanuts & Turmeric Coconut Rice

Steps

1. Preheat oven to 220°C (or 200°C fan bake), or preheat BBQ to medium-high heat.
2. Pat chicken dry and season generously with salt and pepper on all sides. Drain pineapple and reserve juice and pineapple chunks. In small bowl combine 2 tablespoons of reserved juice, lemongrass paste, vinegar and first measure of turmeric. Spoon half of this over the chicken (see tip).
3. Brush BBQ grill with an oiled paper towel. Place chicken onto grill, skin side down, for about 8 minutes, until browned. Turn chicken and cook for a further 25-30 minutes, turning every 8-10 minutes and spooning over remaining marinade, until chicken is cooked through. If the skin is darkening too quickly, reduce temperature. Rest, covered.
4. Place chicken skin side up on a lined oven tray. Cook chicken for 35-40 minutes, spooning over remaining marinade half way through, until cooked. Rest, covered.
5. Combine rice, coconut milk, water measure, salt and second measure of turmeric in a large pot and bring to the boil. Once boiling, stir and cover with a lid and reduce to lowest heat to cook for 12 minutes. Turn off heat and steam, covered, for 8 minutes. Do not lift lid during cooking. Once cooked, fluff up grains with a fork.
6. Roughly chop half of the coriander. In a large bowl combine coriander, slaw, mung beans, vinegar, pineapple chunks and two tablespoons of reserved pineapple juice. Mix well and season to taste with salt and pepper.
7. Pick remaining coriander leaves and set aside to serve. Carve chicken.
8. Rice topped with chicken, coriander, peanuts and shallots. Serve slaw on the side.