2chickens (about 1.8kg each), butterflied4garlic cloves, coarsely chopped3small red chillies, coarsely chopped2lemongrass stalks, white part only, finely chopped40 gmlight palm sugar, crushed8kaffir lime leaves, torn80 ml (1/3 cup)each soy sauce and fish sauce60 ml (¼ cup)vegetable oilJuiceof 2 limes, plus wedges to serveTomato and tamarind salad2red shallots, thinly sliced½garlic clove, finely choppedJuiceof 1 lime, or to taste1 tbsptamarind purée (see note)1 tbspfish sauce, or to taste1 tbspvegetable oil½ tspfinely grated palm sugar, or to taste6vine-ripened or ox-heart tomatoes, thickly sliced350 gmmixed cherry tomatoes, halved½ cup eachmint and corianderTo serve:fried shallots (see note)
Place chickens skin-side up in a large non-reactive container and set aside. Pound garlic, chilli, lemongrass, palm sugar and 1 tsp sea salt flakes in a mortar and pestle to a coarse paste, add lime leaves and pound until bruised. Add soy sauce, fish sauce, oil and lime juice, mix well to combine, adjust seasoning to taste, pour over chicken, rub well into skin and flesh, cover and refrigerate to marinate (overnight).
Preheat oven to 180C. Place each chicken skin-side up on an oven tray, drizzle with a little oil and roast, basting occasionally, until cooked through (45-50 minutes).
For tomato and tamarind salad, combine shallot, garlic and lime juice in a bowl and stand until shallot softens (2-3 minutes). Add tamarind, fish sauce, oil and palm sugar, stir to combine and adjust seasoning to taste. Before serving, add tomato and herbs, toss to combine and scatter with fried shallot. Serve with roast chilli chicken and lime wedges.
Note Tamarind purée and fried shallots are
available from Asian grocers.